Ethiopian Crepes

1 C brown lentils
2 tbsp olive oil
1 large onion, diced small
4 garlic cloves, minced
2 tbsp fresh ginger, minced
1 24-oz can crushed tomatoes
SPICE BLEND:
2 tsp curry powder
2 tsp paprika
2 tsp cumin
1 tsp thyme
¼ tsp cinnamon
¼ tsp cardamom
1/8 tsp allspice
1/8 tsp cloves
1/8 tsp cayenne
½ tsp salt

8 Savory Crepes
1 Recipe Coleslaw Potato Salad

First cook the lentils. Boil them in about 5 cups of water for half an hour or until tender. Drain and set aside.

Preheat a soup pot over medium heat. Sauté the onion in olive oil for 5-7 minutes, until translucent. Add garlic and ginger; sauté another minute more. Add the spice blend and stir constantly for about a minute to toast the spices.

Add the tomatoes and lentils and simmer for about 15 minutes more. Let cool for about 15 minutes before serving. To serve, put some stew in a crepe and serve on top of coleslaw.

Credit: Vegan Brunch by Isa Chandra Moskowitz

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