Misir Wot (Ethiopian Red Lentils)

Cook the chopped onion slowly in a dry or lightly oiled pan until soft and collapsing — this patient step builds the base.

Add oil, garlic, ginger and tomato paste and cook until fragrant.

Stir in the berbere and let it toast for a minute to bloom the spices.

Add the rinsed lentils and plenty of water and bring to a simmer.

Cook, stirring now and then, until the lentils break down into a thick, silky stew.

Season with salt and serve with injera or rice.