2 medium onions, finely diced
2 tbsp olive oil
2 tbsp Red Hill Spice Girls AFRICAN BERBERE
1 ½ litres vegetable stock
1 cup red lentils, washed
2 x 400g tin of chopped tomatoes
Fresh coriander or parsley, chopped
Natural yoghurt to serve.
In a large saucepan heat olive oil and cook onion 3-4 minutes to soften but not colour.
Add African Berbere blend and cook for 1 minute to release essential spice flavours.
Add stock, lentils and tomatoes.
Bring to the boil and simmer for 15 minutes, stirring regularly. Add extra water if necessary.
Serve sprinkled with fresh chopped coriander or parsley, and a spoonful of yoghurt.