A thick, spicy red lentil stew cooked in berbere and onions, one of the most common fasting-day dishes in Ethiopia and Eritrea because it is made entirely with oil instead of butter.
Soften the onions
Cook the chopped onions in the oil over medium heat until soft and translucent.
8 minBloom the spices
Stir in the berbere, garlic and ginger, and cook briefly until fragrant.
Add lentils and water
Add the rinsed lentils and water, and stir to combine.
Simmer the stew
Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the lentils break down into a thick stew.
Season and serve
Season with salt to taste and serve hot with injera or rice.
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