LENTIL CURRY WITH BERBERE SEASONING ENJOY DAN:

                          ETHIOPIAN LENTIL CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

2 cups chicken broth or water

1 onion, diced

2 garlic cloves, minced

1 cup lentils

1 cauliflower head, cut into bit size pieces

2 carrots, peeled and finely sliced

1 (12 Oz) bag frozen peas

1 (12 Oz) can tomato paste

1 (14.5 Oz) can diced tomatoes

1 tablespoon Garam Masala

2 tablespoons Berbere seasoning

1/4-cup low-fat yogurt

Garnish with fresh mint

DIRECTIONS:

1.   In a stock-pot over medium-heat add oil and when sizzling.

2.   Add onions and sauté for 5 minutes.

3.   Add garlic and sauté for 1 minute.

4.   Combine cauliflower, carrots, peas and lentils in the pot, sprinkle with masala and berbere seasoning and sauté for 5 minutes.

5.   Pour in crushed tomatoes and tomato paste into the pot and stir to combine.

6.   Add 2 cups chicken broth and bring curry to a boil.

7.   Reduce heat, cover, and simmer for 1 hour.

8.   Mix in yogurt.

9.   Garnish with fresh mint.

ENJOY DAN:                                 BON-APPETITE!!