From The PlantPure Nation Cookbook, by Kim Campbell

This is an easy slow-cooked or one-pot dish that is slightly spicy, sweet, and rich in flavors. The recipe uses Berbere spice, a key ingredient in many Ethiopian dishes that is a combination of more than ten individual spices.

Makes 4–6 servings.

Ingredients:

1½ cups dried lentils

4 garlic cloves, minced

3 tablespoons tomato paste

1½ tablespoons Berbere spice

5 cups no-salt-added vegetable stock

1 red onion, diced medium

2 cups butternut squash,

diced into ¾” cubes

½ teaspoon salt substitute (optional)

2 tablespoons pureed ginger

2 cups chopped, frozen spinach

1.             Put all the ingredients in a pot and simmer until the lentils are tender, 45–60 minutes. Alternatively, you can put them into a crockpot and cook on high for 5–6 hours. Do not overcook, because the lentils will turn to mush.

2.             Add water if necessary to thin the stew. You can also add extra tomato paste for a richer flavor, if desired.