Step 1

Heat the pan (don't use non-stick) over medium heat with just the onions in it.

Step 2

Sweat out some of the moisture for several minutes while stirring constantly.

Step 3

Once they become translucent add in the niter kibbeh or oil and saute a few more minutes, add in the garlic and saute a bit more.

Step 4

Add in the cardamom and berbere as well as a few tablespoons of water. Reduce the heat and continue to stir for about 10 minutes. (add water to avoid sticking if necessary)

Step 5

Add 1/4 cup of water and the lentils. Saute, stirring constantly until the water is absorbed. You want to let the lentil scorch a bit at the bottom of the pan, but not burn, and you scrape them up and stir. Continue adding water 1/4 cup at a time until the lentils are fully cooked and you have a nice wat consistency. Adjust the seasoning adding salt and sugar to taste.

Step 6

Serve with Injera.