Set it and forget it lentils that develop a deep, rich flavor over several hours.
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Rinse the red lentils thoroughly in a fine-mesh sieve under cold water until the water runs clear.
Place the finely diced onions, garlic, and ginger into the bottom of the slow cooker.
Add the rinsed lentils, berbere spice, tomato paste, and salt to the slow cooker.
Pour in the vegetable broth and stir all ingredients until the tomato paste and spices are well incorporated.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the lentils are soft and creamy.
Once the cooking time is complete, stir in the Niter Kibbeh or olive oil to add richness and a glossy finish.
Taste and add more salt or a pinch of berbere if a spicier profile is desired.
Serve hot with injera bread or rice, garnished with fresh cilantro if using.
