Ethiopian Red Lentil Stew

1. 1Soften the onion. Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 8 to 10 minutes.
2. 2BloomWarm a spice or seasoning briefly in fat or liquid to bring out more aroma and flavor. the aromatics and spices. Add the garlic and ginger; cook for 30 seconds. Stir in the berbere, paprika, and tomato paste. Cook, stirring constantly, for 1 to 2 minutes until the paste darkens slightly and the spices smell fragrant. Keep them moving so dinner does not become a smoke signal.
3. 3SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. the stew. Add the rinsed lentils, vegetable broth, and salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook, stirring every 5 to 7 minutes to prevent sticking, until the lentils are very tender and the stew is thick, 20 to 25 minutes.
4. 4Finish and serve. Stir in the lemon juice. If the stew is thicker than you like, stir in a little hot water; if it is thinner, simmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. uncovered for 2 to 5 minutes. Taste and adjust the salt before serving hot.
5. 5Store leftovers safely. Cool leftovers promptly and refrigerate within 2 hours in covered containers. Reheat leftovers until steaming hot and reaching 165°F before serving.

Add greens

Stir in 4 cups chopped spinach during the final 2 minutes of cooking, just until wilted.

Use water

Use 4 cups water in place of vegetable broth and add salt gradually at the end; the flavor will be lighter but still useful on a busy night.