Mesir Wat (Ethiopian Red Lentils) - cooking recipe

Ingredients

2 onions, chopped
2 garlic cloves, crushed
2 teaspoons gingerroot, peeled, minced
1/4 cup olive oil
1 teaspoon turmeric
2 tablespoons paprika
1/2 teaspoon cayenne pepper (can go up to 2 T.)
1 lb red lentil
4 cups water (or stock)
salt & pepper

Preparation

Puree onion, garlic, and ginger in a food processor or blender.
Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
Stir in salt and pepper to taste and serve.