Ethiopian Red Lentil Stew with Slow-Cooked Onions and Berbere

What you need

• 250 g (1 1/4 cups) split red lentils
• 3 medium red onions, very finely chopped
• 5 tbsp neutral oil, or niter kibbeh
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp tomato paste
• 2 tbsp berbere, more for a hotter stew
• 750 ml (3 cups) water, plus more if needed
• 1 tsp salt, to taste
• 4 pieces injera, to serve

Method

Restated from the original video

1. 1

   Rinse the lentils in a sieve until the water runs almost clear, then drain.

2. 2

   Put the onions in a dry, heavy pot over medium heat. Cook, stirring often, until soft and beginning to stick, 8-10 min.

3. 3

   Add the oil and keep cooking until the onions turn deep golden, 8-10 min. Lower the heat if they scorch.

4. 4

   Stir in the garlic and ginger and cook for 1 min.

5. 5

   Add the tomato paste and berbere. Stir for 3-4 min, until the mixture darkens and the oil seeps out at the edges.

6. 6

   Add the lentils and water. Bring to a boil, then skim off any foam.

7. 7

   Lower the heat and simmer, partly covered, stirring often, until the lentils collapse into a thick stew, 20-25 min.

8. 8

   Add a splash of water if it starts to stick. The finished stew should be spoonable, not soupy.

9. 9

   Season with the salt and simmer 2 min more. Serve hot with the injera.

Imported from 15gram.be. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.