Ye’misser Wot from Teff Love: Adventures in Vegan Ethiopan Cooking by Kittee Berns

Ingredients

• 3 tablespoons ground berbere or Berbere Paste
• 1 tablespoon mild paprika
• 2 cups reserved cooking water or Sleepy Vegetable Stock, plus more if needed
• 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil
• 6 cloves garlic, pressed or grated (1 tablespoon)
• 1 teaspoon peeled and grated fresh ginger
• ½ teaspoon Ye’wot Qimem
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cardamom
• 5 cups water
• 1 cup dried red lentils
• ½ teaspoon salt, plus more if desired
• 1 red onion, minced (2 cups)