Spicy Lentil Stew

Directions

Rinse and cook lentils.

When done, drain and set aside.

Reserve stock for later in the recipe.

Sauté onions and garlic in the ghee until onions are just translucent.

Add berbere, cumin and paprika.

Sauté for a few minutes longer, stirring occasionally to prevent anything from burning.

Mix in tomatoes and tomato paste.

Simmer 10 minutes. Add stock and continue simmering.

When lentils are cooked, mix them into the sauté.

Add green peas and cook another 5 minutes.

Add salt and pepper to taste.

Serve with Injera bread or pita bread.