Spicy Ethiopian Lentil Stew

Who knew that Ethiopians ate so well! This is delicious and will serve MANY Ethiopians! After I made this the first time, it quickly became a regular in my rotation. Don't be deterred by the copius amounts of spices in the blend, please! If you are a regular cook, you will find half of them in your pantry. The others you will find in the bulk section of Whole Foods or any similar market...and for MUCH cheaper than buying the entire bottle. The best part is that it is even better after it has been refrigerated overnight. Serve this with rice, polenta, or injera bread. I love to serve this with my Sage and Corn Polenta.

1 cup dried brown lentils (or are they green?)

1 large yellow onion, diced small

2 carrots, peeled and diced

4 cloves minced garlic

2 TBSP fresh grated ginger

1/2 cup peanut or veggie oil

10 plum tomatoes

1/2 cup tomato paste (or one of those small skinny jars)

1 cup veggie stock

1 cup frozen green peas

Spice Mix:

2 tsp ground cumin 1/4 tsp ground coriander

2 tsp paprika 1/8 tsp ground allspice

1 tsp ground fenugreek 1/8 tsp ground cloves

1/2 tsp thyme 1/8 ground cinnamon

1/4 tsp ground cardamom 1/8 tsp cayenne

1/2 tsp salt

Directions:

Boil the lentils for 30-40 minutes or until they are tender. Meanwhile, create your spice mixture.

In a large pot over medium heat saute onions and carrots in a dab of olive oil for about 10 minutes. Add the garlic, ginger, and spice blend. Saute for an additional five minutes. Add the chopped tomatoes and cook 5 more minutes. Add the tomato paste and mix, then add stock. Simmer this until it is bubbling. Add the cooked lentils and green peas. Simmer an additional 15 minutes or so, season to taste, and serve. If you turn this dish down to low on the stove and allow it to continue simmering, it won't kill it. I generally add more spice to it in the way of cayenne or red pepper, but that is just me.