Ethiopian Berbere Red-Lentil Stew (Misir Wot)

Rinse 300g lentils 2–3 times in cold water and remove any stones or debris.

Finely chop six onions and four garlic cloves and mince 2 tbsp ginger.

Heat 2 tbsp oil in a pot and sauté onions over medium for 8–10 minutes until soft and lightly golden.

Add garlic, ginger and 4 tsp berbere and cook 1 minute; add 3 tbsp tomato paste and bay leaf and cook another minute.

Add lentils and 960ml water, bring to a boil, then cover and simmer on low for 20–25 minutes until thick, stirring occasionally.

When lentils are completely tender, remove the bay leaf, season with 1 tsp salt, and add a little hot water if too thick.

Optionally chop and stir in four culantro leaves, then serve in six bowls.