Ethiopian Beluga Black Lentil Stew with Berbere Spices

Ingredients

• Beluga black lentils, raw120 g
• Onion, raw100 g
• Tomato purée, canned150 g
• Olive oil1 tbsp

Steps

1. 1

   Sauté chopped onion in olive oil until golden brown.

2. 2

   Add tomato purée, Beluga lentils, and 400 ml water.

3. 3

   Cover and simmer gently for 25 minutes until lentils are tender.

4. 4

   Ladle into warm bowls and serve hot.