1-First Step: Prep Ingredients Rinse 1 cup of red lentils under cold water until the water runs clear to remove excess starch, preventing clumping. Finely dice the onion(s), mince garlic cloves, grate ginger if using, and chop the tomato finely. Measure spices and broth for easy access before cooking.

2-Second Step: Sauté Base Aromatics Heat 3 tablespoons of niter kibbeh or your chosen fat in a medium to large pot over medium heat. Add the diced onions and sauté for 8-10 minutes until golden brown and soft, stirring occasionally to prevent burning.

3-Third Step: Add Flavor Ingredients Stir in minced garlic, grated ginger, chopped tomato, and tomato paste. Add 1 tablespoon of berbere spice, turmeric, and paprika if using. Cook for 5-7 minutes until the mixture thickens and becomes fragrant. Adjust heat as necessary to avoid scorching the spices.

4-Fourth Step: Cook Lentils Add thoroughly washed red lentils to the pot. Pour in 2 to 2¾ cups of vegetable or chicken broth, add salt and black pepper to taste. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 35 to 45 minutes, stirring occasionally. Add additional broth or water if the stew thickens too much before lentils are tender.

5-Final Step: Finish and Serve Near the end of cooking, stir in the remaining 1 tablespoon of niter kibbeh and the rest of the berbere spice to deepen the flavor. Adjust seasoning with salt and pepper as needed. Serve warm, traditionally with injera flatbread or alternative breads or rice. Garnish with fresh cilantro if desired for added freshness and color.