Instructions

1. 1

   In a large pot or Dutch oven, cook the diced onions over medium heat without oil for about 5 minutes, stirring frequently until they soften and start to brown slightly.

   5 min

   This dry-searing method is traditional in Ethiopian cooking to develop deep flavor.

2. 2

   Add the olive oil, garlic, and ginger. Sauté for another 2-3 minutes until fragrant.

   3 min
3. 3

   Stir in the berbere spice and tomato paste. Cook for 2 minutes, stirring constantly to toast the spices without burning them.

   2 min
4. 4

   Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low and cover.

   5 min
5. 5

   Simmer for 25 minutes, or until the lentils are soft and have broken down into a thick stew consistency. Stir occasionally to prevent sticking.

   25 min

   If it gets too thick, add a splash more broth or water.

6. 6

   Stir in the lemon juice and season with salt to taste. Remove from heat.

   2 min
7. 7

   Ladle the stew into bowls. Top each with a generous swirl of Greek yogurt and a sprinkle of fresh parsley.

   2 min