Tsebhi Birsen

Heat the vegetable oil in a large heavy pot over medium heat. Add the diced onions and cook slowly for fifteen minutes, stirring frequently, until they turn very dark golden brown and deeply caramelized. Do not add oil or water; let the onions sweat and colour naturally.

Add the berbere spice blend to the caramelized onions and stir constantly for two minutes, allowing the spice to toast in the hot oil and release its complex aroma of chili, fenugreek, and warm spices without burning.

Add the diced tomatoes, tomato paste, garlic, and ginger. Cook for eight minutes, stirring regularly, until the tomatoes completely break down and the mixture forms a thick, deeply coloured paste that glistens with oil at the edges.

Add the rinsed red lentils and pour in the four cups of water. Stir well to combine, then bring to a boil over high heat. Reduce to a simmer and cook uncovered for twenty-five to thirty minutes, stirring every five minutes to prevent sticking.

The lentils should completely break down and become very soft, creating a thick, stewlike consistency. Add more water a quarter cup at a time if the stew becomes too thick before the lentils are fully cooked. The consistency should be similar to thick porridge.

Season generously with salt to taste. The stew should be vibrantly spiced, slightly earthy from the lentils, and have a beautiful deep red-orange colour from the berbere and tomatoes. Let it rest for five minutes off heat before serving.

Serve the tsebhi birsen on a large plate of injera, spooning the lentil stew in mounds over the spongy flatbread. Diners tear off pieces of injera and use them to scoop up the stew. This dish is a staple during Eritrean fasting periods.