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SAUTÉ ONIONS IN GHEE UNTIL TRANSLUCENT. ADD GARLIC, TOMATO, TOMATO PASTE, AND BEREBERE AND CONTINUE COOKING FOR 5 MINUTES. ADD LENTILS, STOCK, AND SALT, BRING TO BOIL, REDUCE, AND SIMMER, COVERED, UNTIL LIQUID ABSORBED (~40 MINUTES). ADD GHEE AND BEREBERE, SIMMER ANOTHER MINUTE. NOTE:IF YOU DON'T HAVE NITER GIBBEH (ETHIOPIAN SPICED GHEE) YOU CAN USE REGULAR GHEE OR YOU CAN USE A MIX OF BUTTER AND OLIVE OIL. ADD A PINCH OF GARAM MASALA TO COMPENSATE. |