A flavorful and hearty Ethiopian-inspired red lentil stew, perfect for scooping with injera or serving over rice.
Blend the onion, garlic, and ginger in a food processor until smooth.
Ensure the mixture is smooth for a consistent texture in the stew.
Heat the olive oil in a large saucepan over medium heat. Add turmeric, paprika, and cayenne pepper, stirring for about 30 seconds to release their aroma.
Stir constantly to prevent the spices from burning.
Add the blended onion mixture to the saucepan and cook, stirring occasionally, until the moisture evaporates and the mixture becomes fragrant, about 8 minutes.
Cook until the mixture turns golden brown for a richer flavor.
Stir in the red lentils and water. Bring to a boil, then reduce the heat and simmer until the lentils are tender and the stew thickens, about 30 minutes.
Stir occasionally to prevent sticking and add water if needed to maintain a stew-like consistency.
Season with salt and pepper to taste. Serve warm with injera or your choice of accompaniment.
Taste and adjust seasoning just before serving for the best flavor.
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