Traditional Misir Wot with Quick Teff Injera

In a heavy-bottomed pot or Dutch oven, add the minced red onions. Over medium-low heat, perform the 'dry-sweat' technique: cook the onions without oil or water, stirring frequently for 35-40 minutes until they are deep purple, translucent, and reduced to a jam-like consistency.

Add the niter kibbeh to the onions. Once melted, stir in the garlic and ginger. Cook for 2 minutes until fragrant.

Add the berbere spice blend. Stir constantly for 1-2 minutes to toast the spices in the fat, being careful not to let the chili content burn.

Pour in the rinsed red lentils and the vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the lentils are soft and the stew has thickened.

While the lentils simmer, prepare the shortcut injera batter by whisking together the teff flour, 1.5 cups warm water, baking powder, and a pinch of salt until smooth. The consistency should be like thin crepe batter.

Heat a non-stick skillet over medium-high heat. Pour about 1/2 cup of batter into the center and quickly swirl the pan to spread it thin. Cover with a lid immediately.

Cook for about 1-2 minutes. The injera is done when 'eyes' (bubbles) have formed on the surface and the edges pull away from the pan. Do not flip the bread; it only cooks on one side. Remove and set aside to cool.

Season the Misir Wot with salt to taste. Serve communal style by placing a large piece of injera on a platter and ladling the lentils into the center. Use extra pieces of injera to scoop up the stew.