#berbere

Ingredients:

2 shallots or 1 red onion, minced (1 1/2 cup)*

3 roma tomatoes, diced (1 1/2 cup)

1 tablespoon minced garlic

1/4 cup neutral oil

2 cups of warm water

1/2 tsp mekelesha (finishing spice blend)

1/4 cup berbere

1 cup (200g) split red lentils, washed

Salt to taste (3/4 - 1 tsp)

*Shallots are typically used in Ethiopia, but red onions are commonly substituted by people of Ethiopian descent in the U.S.

Instructions:

1. Cook shallots along with 1 tsp of minced garlic and a pinch of salt in a dry pan on medium high, stirring often, until they have released their water and are dry. They will become more prone to sticking and need to be stirred more often as they approach being done.

Beginning the cooking process with aromatics sans oil is traditional in Ethiopia, but if you're worried that they may stick (or don't have much time), you may add a little oil and cook the onions until they soften.

2. Add minced tomatoes and cook, stirring occasionally, until dry.

3. Reduce heat to low. Add oil and cook for 10-15 minutes, until tomatoes and shallot are very soft.

4. Add remaining 2 tsp of garlic and fry for 30 seconds until fragrant.

5. Add berbere and cook for another 30 minutes on low. If needed, add water a little at a time. Continue cooking until the shallot appears to have disappeared. Being patient during this step is important, as this is when the flavor from the berbere develops.

6. Add lentils and fry for 20-30 minutes until slightly softened, occasionally adding just enough water to prevent burning.

7. Add water to cover. Add salt and mekelesha. Cover and cook until lentils are tender.