Eritrean Zigni Lentil Stew

Ingredients

• 1 1/2 cups red lentils
• 3 tbsp neutral oil or plant-based butter
• 2 large onions, very finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp berbere
• 1/2 tsp ground fenugreek
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 3 cups vegetable stock or water
• 4 pieces flatbread, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Cook the onions first and cook them dry: put them in a heavy pot over medium-low heat with no oil at all and stir for 10 minutes, until they collapse and give up their water.
2. This dry start is how Eritrean stews are built. It concentrates the onion into the base of the dish rather than frying it.
3. Add the oil and continue cooking for 10 minutes more, stirring often, until the onions are soft, sweet, and deep golden.
4. Add the garlic and ginger for 1 minute, then the berbere and fenugreek. Stir for 2 minutes over low heat so the spices toast in the fat without catching.
5. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the diced tomatoes and cook for 8 minutes until they break down.
6. Rinse the lentils until the water runs clear, then add them with the stock and bring to a simmer.
7. Cook uncovered for 25 to 30 minutes, stirring every few minutes and scraping the base, until the lentils have collapsed completely and the stew is thick enough to hold a spoon-track.
8. Season with salt, loosen with hot water if it has gone past thick to stiff, and serve with the flatbread, cilantro, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.