Spicy Ethiopian Red Lentil Stew

from Cooking Light

2 t canola oil
2 cups chopped red onion
1 T minced peeled fresh ginger
3 garlic cloves, minced
3 T tomato paste
1 1/2 T Berbere spice
3 cups organic vegetable broth
1 cup dried small red lentils
1/4 t salt
1/4 cup finely chopped fresh cilantro
4 cups hot cooked basmati rice

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 min or until tender, stirring occasionally. Add ginger and garlic; cook 5 min, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 min, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to med-high; bring to a simmer.
2. Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 min or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.

Yield: 4 servings.