The classic spicy red lentil stew made with authentic Berbere spice and Niter Kibbeh.
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Rinse the red lentils thoroughly in cold water until the water runs clear, then drain and set aside.
In a heavy-bottomed pot or Dutch oven, cook the minced onions over medium heat without oil for 5-7 minutes until they soften and moisture evaporates.
Add the vegetable oil and Niter Kibbeh to the onions and sauté for another 5 minutes until the onions are golden brown.
Stir in the Berbere spice and tomato paste, cooking for 2-3 minutes; add a splash of water if the mixture becomes too dry to prevent burning.
Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
Pour in the rinsed lentils and 3 cups of water or broth, stirring well to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until lentils are soft and the stew has thickened.
Season with salt to taste and finish with an extra dollop of Niter Kibbeh before serving hot with Injera.
