Yemisir Kik Wot (Ethiopian Red Lentils)

I've been craving Ethiopian ever since we left NYC, but was intimidated by making my own berbere (an essential African spice mix)... until now! 

INGREDIENTS:

• olive oil (I used about 2-3 TB)
• 1 large red onion, chopped
• 4 cloves garlic, minced
• 2 T. ginger, minced
• 2-4 tsp. curry powder
• 1 tsp. garam masala
• 3-4 tsp berbere (depending on how spicy you like it, start with less)
• 1 15oz can of tomatoes, pureed
• 12 oz. small red lentils
• 4-5 cups vegetable broth, or more as needed
• 1 scotch bonnet pepper, minced (omit if you can't handle too much heat)
• Himalayan pink salt

DIRECTIONS:

1. Heat oil over medium heat in a dutch oven or heavy bottomed stock pot.
2. Saute onion and ginger with a pinch of salt until the onion is translucent.
3. Add the garlic and spices; saute for about 30 seconds, stirring constantly.
4. Add the tomato puree and let simmer down for about 5 mins, stirring often.
5. Add broth and lentils, bring to a boil.
6. Cover, simmer on low for 45 mins, stirring occasionally and checking fluid levels. 
7. Add more broth as needed.
8. Check to see if you need more spices or salt; add more to taste.

*I didn't have injera bread, so I served ours over basmati rice. 
*These pair nicely with Gomen Wot as well.