Focuses on the long, slow browning of red onions to create a sweet and savory base.
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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.
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.
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.
Incorporate the garlic and ginger pastes. Sauté for 2-3 minutes until fragrant but not browned.
Add the rinsed red lentils to the pot and stir thoroughly to coat every grain with the spiced onion base.
Pour in the vegetable stock. Bring to a boil, then immediately reduce to a very low simmer. Cover the pot tightly.
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.
Season with salt and the optional Mekelesha. Allow the dish to rest for 10 minutes off the heat before serving with fresh Injera.
