Ingredients

• 2 cups red lentils
• 1 tsp. salt 1 red onion, diced
• ¾ tsp. ground caraway
• ½ cup Ethiopian Berebere
• 4 cloves of garlic, minced
• ¾ cup oil
• 1 tsp. coriander powder
• Kettle of hot water

Directions

1. 1Cook onion with oil over medium heat for 10 minutes.
2. 2Add hot water (about 2 tablespoons) after the first 10 minutes to prevent browning of onions. Continue cooking onions for another 20 minutes, adding hot water every 5 minutes and stirring occasionally.
3. 3Add salt, berbere, and more water, lower to medium low heat.
4. 4Add garlic and caraway, continue simmering and adding hot water as needed to prevent the mixture from thickening and sticking.
5. 5Next, wash lentils until the rinse water is clear. Cover lentils with 1 inch of water and bring to a boil.
6. 6Drain lentils and add to onion mixture with 1 cup of water.
7. 7Cook over medium low heat, stirring occasionally and adding water as needed to lightly cover lentils.
8. 8Add coriander and cook about 20 minutes.
9. 9Cover lentils, turn off heat and let rest on burner for 10 minutes before serving.