Smoky Berbere Lentils

Ingredients

• 2 cups Red lentils (Misir)
• 2 large Red onions, finely minced
• 0.5 cup Niter Kibbeh (Ethiopian spiced butter) or oil
• 3 tablespoons Berbere spice blend
• 1 tablespoon Smoked paprika
• 2 tablespoons Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Tomato paste
• 4 cups Vegetable broth or water
• 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 heavy-bottomed pot or Dutch oven, cook the minced onions over medium heat without oil for about 5-7 minutes, stirring constantly to prevent burning until they soften and release their moisture.

3. 3

   Add the Niter Kibbeh (or oil) to the onions and sauté for another 5 minutes until the onions are translucent and golden.

4. 4

   Stir in the Berbere spice, smoked paprika, garlic, and ginger; cook for 2-3 minutes to toast the spices and bloom their aromatics.

5. 5

   Add the tomato paste and stir well to combine, cooking for another 2 minutes until the mixture turns a deep mahogany color.

6. 6

   Pour in the rinsed lentils and the vegetable broth, stirring to ensure no spices are stuck to the bottom of the pot.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally to prevent sticking.

8. 8

   Once the lentils are soft and the sauce has thickened to a stew-like consistency, season with salt and serve hot with Injera.