Peel the green and brown cardamom pods--I put them in a mortar and smack them with the pestle. The skins pop off easily. Collect the seeds and discard the skins.

Place the cardamom seeds and all other mekelesha spices in a dry skillet over medium heat. Toast for 3-5 minutes, stirring constantly, until the spices are very fragrant and the cumin is a couple of shades darker.

Remove to a plate, cool, and transfer to a blender or spice grinder. Blend into a powder. Set aside. After using the mekelesha in this recipe store the leftover spice in an airtight jar in a cool spot.

Place the lentils in a bowl and wash them in several changes of water until the water is not as cloudy. I did this about five times. Drain the water and set the lentils aside.

Heat the olive oil in a large pot or Dutch oven over medium low heat. Add the onions and a pinch of salt. Saute, stirring frequently, for about 10 minutes or until the onions are soft and translucent.

Add the ginger and garlic to the pot and mix. Saute for a minute, then stir in a heaping tablespoon of berbere and coarsely powdered nigella seeds. Add ¼ cup water, mix well, cover the pot and let the onions cook 20 more minutes or until they are really brown and reduced almost to a paste. Stir several times during cooking and if the onions are sticking to the pot add a tablespoon or two of water.

Add the washed lentils to the pot along with 2 ½ cups water. Add the paprika, if using, at this time. Mix well and bring it to a boil. Cover and cook over medium heat another 10 minutes. If you want a soupy misir wat you can retain some of the liquid in the pot, but if you want it fairly dry, let most of the liquid evaporate. Stir frequently. This should take another 10 minutes or so.

Season with salt to taste and add a teaspoon or two of the mekelesha spice blend. Taste and add more if needed. Turn off heat.

Garnish with cilantro before serving.