Ethiopian Spiced Red Lentils (Misir Wat)

Ingredients

• 2 cups red lentils, rinsed
• 2 large onions, very finely diced
• 4 tbsp niter kibbeh (Ethiopian spiced butter) or regular butter
• 4 tbsp berbere spice paste (or 3 tbsp berbere powder + 1 tbsp oil)
• 4 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1/2 cup water
• Salt to taste
• Injera or crusty bread to serve

Instructions

1. 1

   In a heavy-bottomed pot with no oil, cook the finely diced onions over medium-low heat, stirring often, for 25-30 minutes until very soft and caramelized (the dry-fry method is key to Ethiopian stews).

2. 2

   Add niter kibbeh and stir until melted.

3. 3

   Add berbere, garlic, and ginger. Cook, stirring, for 5 minutes. The paste should be dark and fragrant.

4. 4

   Add rinsed red lentils and water. Stir to combine.

5. 5

   Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until lentils are completely soft and have absorbed the spices. Add a splash of water if it gets too thick.

6. 6

   Taste for salt. The wat should be thick and deeply spiced.

7. 7

   Serve on injera, using the bread to scoop. Pairs well with ayib (Ethiopian fresh cheese) and gomen (collard greens).