Turn on Sauté mode. Wait 30-40 seconds for the inner pot to get hot, then add butter or ghee.

Add chopped onion and sauté for 2-3 minutes, until onions soften.

Add minced garlic and ginger and sauté another minute, then add tomato paste, salt and Berbere seasoning / spice mix. Stir well.

Add rinsed and drained lentils, water and stir. Press 'Cancel' and close the lid. Select Manual or Pressure Cook and cook for 4 minutes at high pressure on sealing mode.

After the cooking is complete, wait 5 minutes for natural pressure release, then follow the quick release instructions. Open the lid after the pin drops.

Stir and check for consistency. If the stew seems too thick, add ½-1 cup of water (or as needed) and stir well till the water gets absorbed and lentils reach a creamy consistency. Check for seasoning.

Finish the dish with a light squeeze of lime juice. Serve with the traditional sourdough flatbread, injera.

Heat a heavy bottom sauce pot or dutch oven. Add butter or ghee, along with chopped onion and sauté for 2-3 minutes, until onions soften.

Add minced garlic and ginger and sauté another minute.

Add tomato paste, salt and Berbere seasoning / spice mix. Stir well. Add rinsed and drained lentils, 3 cups water and stir.

Bring it to a boil, then reduce heat to medium, cover the pot and cook for 12-15 minutes, or until the lentils cook through and reach a creamy consistency. Be sure to stir every few minutes or so.

If the stew seems too thick, add ½ - 1 cup water (or as needed) and stir well till the water gets absorbed and lentils reach a creamy consistency. Check for seasoning.

Finish the dish with a light squeeze of lime juice. Serve with the traditional sourdough flatbread, injera.