Extra Spicy Fire Misir Wot

Ingredients

• 2 cups Red lentils (Misir)
• 3 large Red onions, finely minced
• 0.5 cup Berbere spice blend
• 0.25 cup Niter Kibbeh (Ethiopian spiced butter)
• 2 tablespoons Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Tomato paste
• 6 pieces Fresh green bird's eye chilies, slit lengthwise
• 2 tablespoons Vegetable oil
• 4 cups Water or vegetable broth
• 1 teaspoon Salt

Instructions

1. 1

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

2. 2

   In a large heavy-bottomed pot, cook the minced onions over medium heat without oil for about 5-7 minutes until they soften and release their moisture.

3. 3

   Add the vegetable oil and Niter Kibbeh to the onions, sautéing for another 5 minutes until the onions are golden brown.

4. 4

   Stir in the Berbere spice and tomato paste, cooking for 3 minutes; if it becomes too dry, add a splash of water to prevent the spices from burning.

5. 5

   Add the garlic and ginger, stirring constantly for 1 minute until fragrant.

6. 6

   Pour in the lentils and the water/broth, bringing the mixture to a boil before reducing the heat to low.

7. 7

   Simmer uncovered for 30-40 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened into a deep red stew.

8. 8

   Stir in the fresh green chilies and salt during the last 5 minutes of cooking to ensure the maximum 'fire' flavor.