Nutritional Information: 310 Calories | 5g Fat | 16g Protein | 51g Carbs | 19 g Fiber

Yields:  6 servings | Total Time: 40 minutes

Ingredients: 

• 2 tablespoons olive oil
• 1 onions (medium, diced)
• 3 garlic cloves (minced)
• 1 1/2 teaspoons ginger (freshly grated)
• 2 tablespoons mixed spice (berbere, to taste, I went with 2 tablespoons but I like lots of spice)
• 1 teaspoon cayenne pepper (or to taste, optional)
• 4 cups vegetable broth
• 1 1/2 cups red lentils (dried)
• 14 ounces diced tomatoes
• 3 red potato (medium, about 3/4 lb. total, diced)
• 3 cups fresh spinach leaves (sliced and lightly packed)
• salt
• pepper

Directions:

1. Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
2. Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
3. Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
4. Serve

 Source: https://www.connoisseurusveg.com/spicy-ethiopian-lentil-stew/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly