Caramelized Onion Misir Wot

Ingredients

• 4 large Red onions, finely minced
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 3 tablespoons Berbere spice blend
• 2 cups Split red lentils (Mesir), rinsed
• 2 tablespoons Garlic, minced to a paste
• 1 tablespoon Fresh ginger, grated
• 4 cups Vegetable stock or water
• 1 tablespoon Tomato paste
• 1.5 teaspoons Kosher salt
• 0.5 teaspoon Mekelesha (finishing spice blend)(optional)

Instructions

1. 1

   Place the minced red onions in a heavy-bottomed Dutch oven over medium-low heat without any oil or water. Cook for 30-40 minutes, stirring constantly, until the moisture has evaporated and the onions are a deep purple-brown.

2. 2

   Add the Niter Kibbeh to the dry-browned onions. Sauté for another 10 minutes until the onions are completely translucent and integrated with the fats.

3. 3

   Stir in the Berbere spice blend and tomato paste. Toast the spices in the fat for 5 minutes, adding a splash of water if the mixture begins to stick or burn, to develop a deep 'kulet' base.

4. 4

   Incorporate the garlic and ginger pastes. Sauté for 2-3 minutes until fragrant but not browned.

5. 5

   Add the rinsed red lentils to the pot and stir thoroughly to coat every grain with the spiced onion base.

6. 6

   Pour in the vegetable stock. Bring to a boil, then immediately reduce to a very low simmer. Cover the pot tightly.

7. 7

   Simmer for 40-50 minutes, stirring occasionally. The lentils should break down completely into a thick, creamy puree. If it becomes too thick, whisk in small amounts of hot water.

8. 8

   Season with salt and the optional Mekelesha. Allow the dish to rest for 10 minutes off the heat before serving with fresh Injera.