Misir Wat

Garlic-ginger paste: chop 1 head garlic, 2 inches ginger, blend to a paste with a small drizzle oil

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Step 1

Melt 3 tablespoons of the niter kibbeh in a medium stock pot.

Step 2

Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.

Step 3

Add the garlic-ginger paste, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.

Step 4

Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.

Step 5

Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes.

Step 6

Add salt to taste.

Step 7

Serve with injera or rice