Lentil and Spinach Wat

Ingredients

• 1 1/2 cupsbrown lentils — rinsed
• 300 g (10 oz)spinach leaves — washed and chopped
• 3 tbspberbere
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspniter kibbeh or oil
• 3 cupswater
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by finely chopping 2 red onions and mincing 4 cloves of garlic and 1 tablespoon of fresh ginger. Rinse 1 1/2 cups of brown lentils under cold water and set aside. Wash and roughly chop 300 g (10 oz) of spinach leaves, then set them aside as well.
2. In a large, dry pot, add the chopped onions and cook them over medium heat. Stir frequently until the onions become soft and start to turn a light golden color. This should take about 5-7 minutes, and you'll notice a sweet aroma as the onions caramelize slightly.
3. Add 3 tablespoons of niter kibbeh or oil to the pot with the onions. Stir well, allowing the onions to absorb the fat and become softer, creating a rich, golden base.
4. Stir in 3 tablespoons of berbere along with the minced garlic and ginger. Cook for about 2 minutes, stirring constantly, until the spices bloom and release their fragrance, creating a deeply aromatic mixture.
5. Add the rinsed lentils to the pot, stirring to coat them in the spiced onion mixture. Pour in 3 cups of water and 1 teaspoon of fine salt, then bring the mixture to a gentle simmer. Cover the pot and let it cook for about 25-30 minutes, or until the lentils are tender and the sauce has thickened slightly.
6. Once the lentils are cooked, add the chopped spinach to the pot. Stir well and cook for an additional 5 minutes, until the spinach has wilted and integrated into the wat, turning a deep, vibrant green.
7. Taste the wat and adjust the seasoning with more salt if needed. Serve the Lentil and Spinach Wat warm with fresh injera, allowing the flavors to meld with the soft, tangy bread.