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2 tablespoons (14-28g) spiced butter ((or coconut oil))

¼ cup (60ml) cooking oil

1 large onion, (diced)

1½ tablespoons (14g) berbere spice

2 teaspoons (6g) garlic, (minced )

½ tablespoon (1g) fresh ginger, (minced)

1 teaspoon (2g) coriander or cumin

2 teaspoons (2-4g) smoked paprika

1 cup (200g) lentils, (soaked for 2 hours)

1 tablespoon (14g) tomato paste

2 cups (475ml) broth ((beef, vegetable, chicken, or water))

2 tablespoons (8g) parsley, (chopped (or cilantro))

Salt and pepper to taste

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1. Wash your lentils, then let them soak while you prepare the seasonings.

2. Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for 2-3 minutes until the onions are translucent.

3. Then add the soaked lentils and tomato paste. Stir and sauté for 2-3 more minutes. Add stock or water and season with salt.

4. Bring to a boil and let it simmer until it thickens. It might take about 30 minutes, depending on how you like your lentils. Throw in some parsley, adjust for salt and pepper, and adjust the stew's consistency.

Berbere powder.

Things to try:

One other variation that is commonly seen is folks who prefer to use a combination of paprika, red chili powder, and coriander powder. So if you don’t have berbere, you can use this combination!

Sumac

Turmeric

Ginger powder