Source: Alex Ray

Ingredients:

• 2 T olive oil

• 1 med onion, diced

• 4 garlic cloves, minced

• 2 t ginger paste

• 2 T berbere spice mixture (see below)

• 1 t cayenne pepper, or to taste (optional)

• 4 c vegetable or mushroom broth

• 1½ c dried brown lentils

• 1 14-oz can diced tomatoes

• 3 med red potatoes, diced

• 3 c fresh spinach, lightly packed

• Salt and pepper to taste

• Lemon or lime for garnish

Instructions:

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 mixture 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.

Notes:

Berbere Spice Mixture:

Mix all together and store in jar:

• 1 T ground cardamom

• 1 T ground coriander

• 1 T fenugreek

• 1 T ground nutmeg

• 1 T ground cloves

• 1 T ground allspice

• 1 T cinnamon

• 1 T paprika

• 1 T turmeric

• 1 T cayenne

• 1 T ground black pepper

• 1 T salt