Misr Wot-Ethiopian Lentil Stew

1 cup red lentils
4 T. nit'r qibe
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 T. berbere
1 small tomato, cored and chopped
Kosher salt to taste

Rinse the lentil in a sieve under cold running water and set aside.

Heat the butter in medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds. Add the reserved lentils, 1 T. of the berbere, tomato, and 4 cups of water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally until thick and the lentils are tender, 45-50 minutes. Stir in the remaining berbere and season generously with salt. Serve immediately.


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