Misir Wot

Ingredients

• 24 ounces onion – finely chopped
• 0.25 cup niter kibbeh
• 2 tablespoons tomato paste
• 2.5 tablespoons berbere spice blend
• 4 cloves garlic – minced
• 1 tablespoon ginger – finely grated
• 1.5 cups red lentils – rinsed
• 4.5 cups water
• 1.25 teaspoons kosher salt
• injera – for serving

Instructions

1. Rinse the red lentils under cool water until it runs mostly clear; drain and set aside.
2. Place the chopped onions in a wide heavy pot over medium heat and cook dry, stirring often, until very soft, reduced, and lightly golden at the edges, 20–25 minutes; add a splash of water if they begin to stick.
3. Stir in the niter kibbeh and cook until melted and fragrant, 2–3 minutes.
4. Add the tomato paste and berbere; cook, stirring, until the paste darkens to brick red and the mixture is glossy and aromatic, 2–3 minutes.
5. Add the minced garlic and grated ginger; cook until fragrant, about 1 minute.
6. Stir in the rinsed lentils, 4 cups of the water (reserve 0.5 cup), and the salt. Bring to a gentle simmer.
7. Simmer partially covered, stirring every few minutes to prevent sticking, until the lentils are tender and starting to break down and the stew is thick and spoonable, 20–25 minutes. Add some of the reserved water as needed to maintain a thick, saucy consistency; the surface should show a slight sheen from the niter kibbeh.
8. Taste and adjust salt. If needed, thin with a little hot water to serve. Ladle the misir wot warm and serve with injera.