Ingredients

• 250 g Red lentils
• 1 large Red onion
• 4 cloves Garlic
• 2 cm, grated Fresh ginger
• 2 tbsp Tomato paste
• 3 tbsp Berbere spice blend (Ethiopian spice mix)
• 3 tbsp Niter Kibbeh (spiced clarified butter) or vegetable oil
• 500 ml Vegetable broth
• 200 ml Water
• 1 tsp Salt
• 1 chopped Green chili (optional)
• optional fresh cilantro, for garnish
• optional injera (Ethiopian flatbread), for serving

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs clear. Drain and set aside.

2. 2

   In a large pot or Dutch oven, heat the Niter Kibbeh (or vegetable oil) over medium heat. Add the chopped red onion and sauté until very soft and translucent, about 8-10 minutes. This is a crucial step for flavor.

3. 3

   Add the minced garlic, grated ginger, and green chili (if using). Sauté for 1 minute until fragrant.

4. 4

   Stir in the tomato paste and Berbere spice blend. Cook, stirring constantly, for 2-3 minutes, being careful not to burn the spices.

5. 5

   Add the rinsed lentils, vegetable broth, water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils are very tender and the stew has thickened. Stir occasionally to prevent sticking.

6. 6

   Taste and adjust seasoning if necessary. If the stew is too thick, add a little more water or broth.

7. 7

   Serve hot, garnished with fresh cilantro, and traditionally with Injera.