Berberé Stew (Ethiopian Lentil Stew)

INGREDIENTS

Berbere spice mixture:

1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne
1 Tbs. ground black pepper
1 Tbs. ground sea salt

Store in a cool, dark place.

The stew:

1/2 large onion, chopped
1 + 1/4 cup red lentils
2 1/4 cups water
1 garlic clove, crushed
1-2 Tbs. berberé spice mixture, above
1 28-ounce can crushed tomatoes

Mix lentils with water, garlic, onion, and spices. Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened. Watch carefully and add water if it starts to dry out. Add the tomatoes and heat at least 15 more minutes. Good alone or over whole grains such as brown rice.