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Red lentils simmered down with berbere and onion into a thick vivid stew. The everyday vegan dish that anchors an Ethiopian spread.
Rinse the 300 g red lentils until the water runs clear and set them aside. They break down fast, so no soaking is needed.
Cook the 3 finely chopped onions in a dry heavy pot over medium-low heat for 15 minutes, stirring often, until soft and starting to catch, before any oil goes in.
Add the 60 ml oil, the 15 g garlic, the ginger and the berbere and cook for 3 minutes until deep red and fragrant, then stir in the tomato paste for 1 minute.
Add the lentils with 900 ml water and the salt, bring to a boil, then simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick and the lentils have collapsed into the sauce.
Rest for 5 minutes, as it thickens further off the heat, and serve with the injera.
