Vegan Ethiopian Lentil Stew: Recipes by our chefs

Ingredients

• 2 cups red lentils
• 4 cups water
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)