Misir Wot (Ethiopian Red Lentil Stew)

Method

1. 1Dry-caramelize the onions. Finely dice the onions and place them in a cold, dry pot — no oil, no butter — over medium-low heat. Cook uncovered for 25 to 30 minutes, stirring every few minutes, until the onions reduce to a dark, soft paste the color of purple jam. Add a tablespoon of water if they stick. This step cannot be rushed: the onion paste is the thickening agent and flavor base. Without it, the wot will be thin and the berbere will taste raw.
2. 2Add niter kibbeh and aromatics. Add 3 tablespoons of niter kibbeh to the onion paste and stir until it melts. Add the minced garlic and grated ginger. Cook over medium heat, stirring constantly, for 3 minutes until fragrant and glossy. The paste should look smooth and deep orange-brown.
3. 3Bloom the berbere. Add the tomato paste and berbere to the pot. Stir continuously for 3 to 4 minutes over medium-low heat. The mixture will darken, thicken, and begin to release an intensely aromatic smell. This is the most important step: berbere dry and raw tastes dusty and sharp; bloomed in fat it becomes rich and complex. Do not skip it and do not rush it.
4. 4Add lentils and stock. Rinse the red lentils under cold water until the water runs clear. Add them to the pot and stir to coat them in the spice paste for about 1 minute. Pour in the vegetable stock, add salt, and stir well. Bring to a gentle boil, then reduce heat to low.
5. 5Simmer to creamy. Cover and simmer for 30 to 35 minutes, stirring every 5 to 7 minutes to prevent the lentils from catching on the bottom. The wot is done when the lentils have fully broken down into a thick, creamy, scoopable stew. If it becomes too thick, add stock in 50 ml increments. Stir in the remaining tablespoon of niter kibbeh, taste and adjust salt. Remove from heat and rest 10 minutes before serving.