Ethiopian-Inspired Red Lentils

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp berbere spice blend
• 2 tbsp tomato paste
• 1 cup dry red lentils, rinsed
• 3 cups water
• 3/4 tsp fine salt
• 1 tbsp lemon juice

Step-by-step instructions

1. Heat the oil in a saucepan over medium-low heat. Add the onion and cook for 10 minutes, stirring often, until soft and lightly golden.
2. Stir in the garlic, ginger, berbere, and tomato paste. Cook for 2 minutes, stirring constantly so the spices do not scorch.
3. Add the lentils, water, and salt. Bring to a gentle simmer, then partially cover and cook for 20 to 23 minutes, stirring every few minutes, until the lentils collapse into a thick stew.
4. If the mixture becomes dry before the lentils soften, add a splash of water. Stir in the lemon juice and serve hot.

Ingredient substitutions

• Use mild berbere for a gentler version; the same quantity works.

Storage & reheating

Refrigerate in shallow containers within 2 hours for up to 4 days. Reheat to 165°F (74°C), adding water to loosen.

What to serve with it

Serve with injera or flatbread and a crisp tomato salad.