Method

1. 1

   Rinse the red lentils under cool water until the water runs mostly clear. Finely chop the onion, dice the tomato, and mince the garlic and ginger.

   5 min
2. 2

   Heat the vegetable oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, 8 to 10 minutes.

   10 minMedium heat
3. 3

   Stir in the garlic, ginger, and berbere. Cook until fragrant, about 1 minute, taking care not to scorch the spices.

   1 minMedium heat
4. 4

   Add the diced tomato and cook until softened and jammy, 4 to 5 minutes.

   5 minMedium heat
5. 5

   Stir in the rinsed lentils, vegetable broth, and salt. Bring to a boil, then reduce the heat to low and partially cover.

   5 minBring to a boil
6. 6

   Simmer, stirring every few minutes, until the lentils have broken down and the stew is thick and tender, 22 to 25 minutes. Add a splash of water if it becomes thicker than desired.

   25 minLow heat
7. 7

   Stir in the lemon juice. Taste and adjust the salt or berbere, then rest for 5 minutes before serving.

   5 min