It’s a good time to become a vegan – The Philadelphia Inquirer

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Pour the oil into a medium saucepan over medium-high heat. When it shimmers, stir in the onion and garlic and sauté until tender and starting to brown, 6 to 8 minutes. Stir in 1 tablespoon of the berbere, the tomato paste, ginger, and salt and cook until fragrant, about 30 seconds. Stir in the lentils and 2 cups water, bring to a boil, then reduce the heat to low, cover, and cook, stirring occasionally, until the lentils are tender and the mixture is very thick, about 25 minutes.

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