Ingredients

• 250 g Red lentils
• 1 medium Yellow onion
• 4 cloves Garlic
• 2 cm Fresh ginger
• 2 tablespoons Berbere
• 400 g Crushed tomatoes
• 3 tablespoons Vegetable oil
• 250 ml Vegetable broth
• 1 teaspoon Salt
• 200 g Labneh
• 2 tablespoons Niter Kibbeh
• 1 handful, chopped (for garnish) Fresh mint
• 6 large flatbreads Injera

Instructions

1. 1

   Preheat oven to 180°C (350°F). Finely chop the onion, garlic, and ginger.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, about 5-7 minutes.

3. 3

   Add the garlic and ginger, and cook for another minute until fragrant. Stir in the berbere and cook for 2 minutes, stirring constantly.

4. 4

   Add the rinsed red lentils, crushed tomatoes, vegetable broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender and sauce has thickened.

5. 5

   While the wat is simmering, prepare the labneh cream. In a small bowl, combine the labneh and niter kibbeh until well blended.

6. 6

   In a baking dish approximately 20x30 cm (8x12 inches), spread a thin layer of the lentil wat on the bottom.

7. 7

   Place an injera flatbread (or pieces to cover the bottom) over the wat. Alternate layers of lentil wat and injera, finishing with a layer of lentil wat.

8. 8

   Spread the niter kibbeh labneh cream over the top lentil wat layer.

9. 9

   Bake for 20-25 minutes, or until the dish is heated through and lightly golden on top.

10. 10

    Let rest for a few minutes before serving. Garnish with chopped fresh mint if desired.