Lentils Cooked with Berbere

I have a new love addiction: red lentils.

Lawd! Doesn't matter how many times I have these -- back to back to back -- I love them.

As of late, I have enjoyed cooking them in berbere with chicken stock.

Start with your onions. Chop them up into those nice, little squares and saute until they are glistening nicely and just beginning to turn a little brown. That's when you want to drop in your fresh garlic along with the berbere. When that is nice and and fragrant, add the broth.

Some say soak lentils; some say don't bother. I tend to soak mine for about a half hour.

I then add the lentils to the broth until it cooks down. You can add some cherry tomatoes or tomato paste if you want that rich tomato flavor. I've tried this multiple ways and it always comes out fantastic!

Just cook until the lentils are soft -- but not mushy. I think I stirred mine too much here. That's why it looks like more of a mash. I'm trying to perfect the skill of being able to cook lentils and still have them turn out whole.

That would be a success! Until then, excuse me while I enjoy this bowl!