Misir Wat

Ingredients

• 2 red onions, finely chopped
• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 3 tbsp berbere
• 2 tbsp tomato paste
• 2 cups red lentils, rinsed
• 5 cups water
• 1 1/2 tsp kosher salt

Method

1. Cook the onions in a dry pot over medium heat, stirring, until soft and starting to color, about 10 minutes.
2. Add the oil, garlic, ginger and berbere and cook 3 minutes, stirring so the spice doesn't burn.
3. Stir in the tomato paste, then the lentils and 4 cups of the water.
4. Simmer, stirring often and adding the remaining water as needed, until the lentils break down into a thick stew, 25 to 30 minutes.
5. Season with salt and serve warm with injera.

Notes