Heat 3 tablespoons niter kibbeh in a medium saucepan over medium-low heat. Add finely diced onions and cook for 15-20 minutes, stirring every 2-3 minutes, until golden and translucent with no raw crunch remaining.
2 large onions, 3 tablespoons niter kibbeh
Stir in minced garlic and grated ginger; cook 1 minute until fragrant. Then add 2-3 tablespoons berbere spice and 2 tablespoons tomato paste, stirring constantly for 1-2 minutes to toast spices and release oils.
4 cloves garlic, 1 tablespoon fresh ginger, 2-3 tablespoons berbere spice blend, 2 tablespoons tomato paste
Add rinsed red split lentils and 2.5 cups broth. Bring to a boil, then reduce heat to low and simmer 25-30 minutes, stirring every 3-5 minutes, until lentils are tender and sauce thickens to coat a spoon.
1.5 cups red split lentils, 2.5 cups vegetable or chicken broth
Taste and add salt starting with ½ teaspoon and more berbere if desired. The flavor deepens after resting, so season conservatively at first.
salt, 2-3 tablespoons berbere spice blend
Remove from heat and let stew rest 10 minutes off the burner to allow flavors to meld and sauce to thicken further. Serve with injera bread or steamed rice.
