Ethiopian Lentil Stew

Ingredients:

1 tablespoon coconut oil
1/2 onion, thinly sliced
1 tablespoon berbere seasoning
2 cloves garlic, minced
1/2 inch ginger, minced
2 cups vegetable stock
1 small yam, diced
2/3 cup brown lentils
1 tomato, diced
1/2 cup tomato puree
8 ounces coconut milk
3 cups baby spinach
salt, to taste

Cook onion in the oil until tender. Add the berbere seasoning and garlic. Cook until aromatic and add ginger, stock, yam, lentils, tomato, and tomato puree. Bring to simmer, cover and reduce heat. Cook until lentils and yams are tender, adding water as needed. Stir in coconut milk and return to simmer. Add the spinach and season with salt.

Serve with basmati rice or injera.