Ethiopian Sweet Potato Stew

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 sweet potato, diced
1 red bell pepper, diced
1 cup green beans, cut into 1/2 inch pieces
1 tablespoon berbere seasoning
1 large tomato, diced
1/2 cup tomato sauce or 2 tablespoons tomato paste
water
1/4 cup red lentils
salt, to taste
2 tablespoons parsley, chopped

Cook the onion in the oil and add the garlic and ginger. Stir in the potatoes, then bell pepper and green beans, followed by the seasoning. Stir until aromatic. Add the tomato and cook until soft and add the tomato sauce, water, and lentils. Cover and simmer until lentils and potatoes are cooked through. Stew should be relatively thick. Season with salt. Remove from heat and stir in parsley.

Serve with injera.