Misir Wat

Rinse the split red lentils in a sieve until the water runs nearly clear, then set aside to drain. Finely chop the onion, mince the garlic, grate the ginger and dice the tomato.

In a wide, heavy-bottomed pot, melt the niter kibbeh over medium heat. Add the onion and cook for 10 minutes, stirring often, until soft and translucent.

Add the garlic and ginger and warm through for 1 minute, taking care not to let them burn. Stir in half the berbere, pour in 50 ml of water, mix well, cover and simmer over low heat for 10 minutes.

Remove the lid, add the tomato and the remaining berbere. Cook for another 5 minutes, stirring; if the onion starts sticking, add a little more of the measured 950 ml of water.

Add the lentils, the remaining water and salt. Bring to a gentle simmer, reduce the heat and cook, without boiling hard, for 35–45 minutes, stirring occasionally.

Cook until the lentils break down completely and the wat turns thick and creamy. If it thickens too quickly, add water 50 ml at a time; adjust the salt to taste at the end.

Remove from the heat, let the misir wat rest for 5 minutes, and serve hot over injera, tearing off pieces of the flatbread to scoop it up.