A simpler, vegetarian option to go with your injera, or as part of a larger Ethiopian meal.

Ingredients

  • 3 tablespoons ghee or butter
  • 1 large onion, chopped
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon berbere
  • 2 tablespoons tomato paste
  • salt and pepper to taste
  • 2 cups red lentils, rinsed and drained
  • 6 cups water

Directions

  1. Heat ghee or butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add ginger paste and garlic paste and cook for another minute until fragrant. Add turmeric, garam masala, berbere, tomato paste, salt, and pepper and stir to coat the onions with the spices. Cook for another minute until fragrant.
  2. Add lentils and water, stir to combine, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are soft, about 20 minutes. Uncover and cook until stew is thickened to your liking, another 10–15 minutes more.
  3. Adjust seasoning to taste and serve.