Eritrean Tsebhi Birsen (Spicy Red Lentil Stew) with Injera

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped large onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.

Stir in the 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for 1 minute more until fragrant.

Add 3 tablespoons of berbere spice blend to the pot and cook, stirring constantly, for 2-3 minutes to toast the spices and deepen their flavor.

Stir in the 1 cup of rinsed red lentils and 3 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.

Stir in 1/2 teaspoon of salt. Taste and adjust seasoning as needed. If the stew is too thick, add a little more hot water or broth until it reaches your desired consistency.

Serve the Eritrean Tsebhi Birsen hot, accompanied by 4 pieces of injera bread for scooping.