Yemisir w’et recipe

Ingredients

• 3 cup vegetable broth or water
• 1 cup dried red lentils
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1⁄2 to 1 tsp Berbere, or to taste
• 1⁄4 tsp ground ginger
• 4 to 6 tbsp tomato paste
• 1 15-oz can diced tomatoes, undrained
• 1⁄2 tsp garam masala
• salt, to taste
• pepper, to taste

1. Bring 3 cups of broth or water to a boil and add lentils.
2. Bring to a boil again, cover, reduce heat to low, and simmer for 30 minutes, or until most of the liquid has been absorbed and lentils are orange-ish.
3. About 5 minutes before lentils are done, line a skillet with a thin layer of water and cook onion and garlic over high heat until onion is just translucent, about 3 minutes.
4. Add paprika, cumin, 1⁄2 tsp of Berberé, and ginger, stirring to combine and completely coat the onions.
5. Add onion mixture, 4 tbsp of tomato paste, and tomatoes with juices to lentils and simmer another 10 minutes, stirring occasionally to prevent sticking or burning.
6. Add garam masala and stir to combine.
7. Taste, adding another 1⁄4 to 1⁄2 tsp of Berberé and more tomato paste if desired.
8. Add salt and pepper.
9. Let rest for 5 minutes before serving.