Yemiser W'et (Ethiopian Spicy Lentils)

This dish did not come out spicy, even a little. Next time around I'd throw in a minced chili or more berbere. Still, it was flavorful and a beautiful orangey-red...dare I say, burnt sienna?

Ingredients
1 cup red lentils
1 cup onions, chopped
1 clove gar1 clove garlic, minced
1/4 cup niter kebbeh
1 tbsp berbere
1 tsp cumin
1 tbsp sweet paprika (as tempting as I find it to use smoked paprika for everything)
2 cups tomatoes, chopped or crushed
1/4 cup tomato paste
1 cup veggie stock
salt and pep

1. Bring the lentils to a boil in 3 cups of water and simmer for 30 minutes or until fully cooked. They start to fall apart on their own, especially if they are the smaller variety.
   
2. Saute the onions and garlic in the niter kebbeh until translucent.
3. Add the spices and sauté a few minutes more, stirring to prevent burning.
4. Mix in both tomatoes and tom paste and simmer for a few minutes before adding the broth. Keep this pot simmering until the lentils are ready.
   
5. Add the cup of vegetable stock or water and continue simmering.
6. Drain excess liquid off the lentils and add them to the mix. Continue to simmer until the stew is reduced to a thick consistency. Salt to taste! Spice to taste!