Misir Wot (Ethiopian Red Lentil Stew)

1Rinse the red lentils thoroughly under cold running water until the water runs clear, then drain and set aside.

2In a heavy-bottomed pot or Dutch oven over medium heat, cook the minced red onions (2 large) dry (without oil) for 8-10 minutes, stirring frequently to prevent burning, until they are soft and translucent.

3Add the oil or Niter Kibbeh to the onions and continue to sauté over medium-low heat for another 10 minutes until the onions turn a deep golden brown.

4Stir in the Berbere spice blend (3 tablespoons) and cook for 3 minutes; if the mixture sticks to the pot, add 2 tablespoons of water to keep the spices from burning and becoming bitter.

5Add the minced garlic (1 tablespoon) and grated ginger, sautéing for 2 minutes until fragrant, then stir in the tomato purée and cook for 5 minutes until the oil begins to separate from the sauce.

6Pour in the rinsed lentils and 4 cups of water or broth, increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low.

7Simmer the stew uncovered for 35-40 minutes, stirring every few minutes to ensure the lentils don't stick to the bottom, until the lentils are completely tender and the consistency is thick and creamy.

8Season with salt (1 teaspoon) to taste and remove from heat; let the stew sit for 5 minutes to allow the flavors to meld before serving warm with injera or rice.