Misir Wat (Ethiopia)

Preparation

1. 1

   Finely slice the onion and cook it in the oil over medium heat 5-6 minutes, until soft and lightly golden.

2. 2

   Add the crushed garlic, grated ginger and berbere, cook 2 minutes stirring constantly until strongly fragrant.

3. 3

   Rinse the red lentils well under clear water until it runs almost clear (they often release a bit of cloudy starch).

4. 4

   Add the lentils and stock, bring to a boil then lower the heat, cover and simmer 20-25 minutes, stirring occasionally to keep them from sticking to the bottom.

5. 5

   Red lentils cook fast and break down naturally: mash lightly with a spoon at the end if you want a creamier texture.

6. 6

   Taste, adjust salt and berbere to your preferred heat level.

7. 7

   Serve with injera or flatbread for generous dipping.