A tangier version using concentrated tomato paste and fresh diced tomatoes.
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In a large heavy-bottomed pot, dry-sauté the minced onions over medium heat for 10-15 minutes until they lose moisture and turn translucent, adding a splash of water if they stick.
Add the Niter Kibbeh (or oil) to the onions and sauté for another 5 minutes until the onions are golden brown.
Stir in the Berbere spice blend and tomato paste, cooking for 3-5 minutes on low heat to develop a deep, dark red base without burning the spices.
Add the fresh diced tomatoes, garlic, and ginger; simmer for 10 minutes until the tomatoes break down into a thick, concentrated reduction.
Thoroughly rinse the red lentils in cold water until the water runs clear, then add them to the pot.
Pour in the vegetable broth and bring to a boil, then reduce heat to low and cover.
Simmer for 30-40 minutes, stirring occasionally to prevent the bottom from scorching, until the lentils are soft and the stew has thickened.
Season with salt to taste and finish with an extra dollop of Niter Kibbeh if desired before serving with Injera.
