and we all really liked it. She was given the recipe and spice mix by her daughter-in-law and has been making the stew regularly as it's so easy. She often adds leftover roast chicken to it. Lamb would be good also.

To make berberé spice mixture, combine:
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne
1 Tbs. ground black pepper
1 Tbs. ground sea salt
Store in a cool, dark place.

For the stew:
1/2 large onion, chopped
1 + 1/4 cup red lentils
2 1/4 cups water
1 garlic clove, crushed
1-2 Tbs. berberé spice mixture, above
1 28-ounce can crushed tomatoes

How to make it:
Mix lentils with water, garlic, onion, and spices.
Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened.
Watch carefully and add water if it starts to dry out.
Add the tomatoes and heat at least 15 more minutes.
Good alone or over whole grains such as brown rice.