Misir Wat

Ingredients:

• 4 T butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tomato, chopped
• 3 T tomato paste
• 2 T Berbere
• 1 C red lentils, rinsed
• 2 1/2 C chicken broth
• 1 t salt

Melt 3T of butter over medium, and saute the onions until golden brown. Add the garlic, tomato, tomato paste, and 1T berbere, and cook for a further 7 minutes. Add the broth, salt, and lentils; bring to a boil, then simmer for 40 minutes, stirring occasionally. Add the remaining butter and berbere and check for salt.

Serve with Injera.

From Daring Gourmet; I've adjusted the heat because I'm using butter rather than niter kibbeh. I haven't gotten around to trying their niter kibbeh recipe yet.