Smoky berbere red lentil stew (misir wot)

• 3 yellow onionfinely diced
• 2 tbs avocado oil
• 1 ½ tsp kosher salt
• 5 garlic clovesminced
• 1 tbs fresh gingerfinely grated
• 2 tbs berbere spice blend
• 1 tsp sweet paprika
• 3 tbs tomato paste
• 250 g red lentilsrinsed and drained
• 900 ml water
• ½ tsp black pepperfreshly ground
• 1 lemonjuiced

1. 1

   Heat the avocado oil in a Dutch oven over medium heat. Add the diced onions and 1 teaspoon of the kosher salt. Cook, stirring every couple of minutes, until the onions are deeply golden and jammy, about 12-15 minutes. Don't rush this — the caramelized onions are the backbone of the whole stew. If they start sticking, add a splash of water and scrape the bottom.

   Tip: The onions will release a lot of liquid first, then slowly turn golden. Resist the urge to crank the heat — low and slow gives you better flavor.

2. 2

   Push the onions to one side of the pot. Add the minced garlic and grated ginger to the cleared space and cook until fragrant, about 1 minute. Stir everything together.

3. 3

   Add the berbere spice blend and sweet paprika. Stir constantly for 30-45 seconds until the spices are toasted and the mixture smells intensely aromatic — you'll know because your kitchen will smell incredible.

   Tip: Toasting the spices in the oil blooms their flavor compounds. Keep stirring so they don't scorch.

4. 4

   Add the tomato paste and cook, stirring, for about 2 minutes until it darkens a shade and starts to caramelize slightly on the bottom of the pot.

5. 5

   Pour in the rinsed red lentils and the water. Stir well, scraping up any browned bits stuck to the bottom — that's pure flavor. Bring to a boil, then reduce heat to low and partially cover the pot.

6. 6

   Simmer for 15-18 minutes, stirring every few minutes to prevent sticking, until the lentils have completely broken down into a thick, porridge-like stew. The texture should be creamy and spoonable — if it's too thick, add a splash more water. If it's too thin, cook uncovered for a couple more minutes.

   Tip: Red lentils naturally disintegrate as they cook, which is exactly what you want. The stew will thicken further as it cools.

7. 7

   Remove from heat. Stir in the remaining ½ teaspoon of salt, the black pepper, and the lemon juice. Taste and adjust — it might want another pinch of salt or another squeeze of lemon to make all the spice flavors pop.

   Tip: The lemon juice is the secret weapon here. It brightens the entire dish and keeps the spice flavors distinct rather than muddy.

8. 8

   Let the stew rest for 3-5 minutes before serving — it'll thicken to a perfect consistency. Leftovers keep beautifully in the fridge for up to 5 days and actually taste better the next day as the spices meld. Reheat gently on the stove with a splash of water to loosen.

• Dutch oven (4-liter (4-quart))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.