Misir Wat (Ethiopian Red Lentils)

Ingredients

• 2 medium onions, finely minced (a food processor is easiest)
• 4 cloves garlic, minced
  Swap forgarlic (as written)jarred minced garlic
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 2 tbsp berbere spice
• 1½ cups red lentils, rinsed
• 4 cups water or low-sodium vegetable broth
• ½ tsp salt
• lemon juice, a squeeze
• fresh parsley, a handful, chopped, to finish (optional)Skip

Steps

1. 1.Dry-cook the onions: put the minced onions (2 medium) in a dry pot over medium heat. Cook 8 to 10 minutes, stirring often, until soft and starting to brown. If they stick, add water a tablespoon at a time.
2. 2.Stir in 4 cloves garlic, 1 tbsp ginger, 2 tbsp tomato paste and 2 tbsp berbere. Cook 2 minutes, stirring, until it's a dark, fragrant paste.
3. 3.Add 1½ cups red lentils and 4 cups water or broth. Bring to a boil, then simmer uncovered 25 to 30 minutes, stirring now and then, until the lentils break down into a thick, scoopable stew. Add a splash of water if it gets too thick before the lentils are soft.
4. 4.Stir in ½ tsp salt and a squeeze of lemon, then taste and adjust. Top with chopped parsley.