Ingredients:
2 tablespoons oil
1 onion, finely chopped
berbere spice, to taste
1 tablespoon ginger, minced
2 cloves garlic, minced
1 cup red lentils
salt, to taste
Cook onion in the oil and add berbere, ginger, and garlic. Stir until aromatic. Add lentils and water. Cover and cook until lentils are tender and stew is thickened, about half an hour. Season with salt.
Serve with injera.
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