Ethiopian-Style Tempeh and Lentils

Although it would be traditionally served with injera, a spongy crepe-like flatbread made with teff, this stew is also delicious served over couscous or rice. If you have berbere spice blend on hand, use 1 to 2 tablespoons in place of the spices listed in the recipe. To make this soy-free, substitute seitan for the tempeh (but remember that then it won’t be gluten-free).