Saute the onion: Pour the oil, or niter kibbeh into a medium sized pot. Place this over medium heat, and once hot toss in the diced onion. Saute the onion for roughly 10 minutes or until the onions are softened and become slightly golden brown in color.

Add aromatics: Add the garlic and ginger to the pot and saute them with the onion for 3 minutes. Then add in the diced tomato and berbere spice mix. Continue to cook everything for another 3 to 4 minutes or until the tomatoes begin to break down.

Add lentils & broth: Add the lentils to the pot and stir them with everything for a minute or two. Then add 2 cups of broth/water along with a pinch of salt and stir everything together.

Cook the lentils: Let the liquid in the pot come to a boil, Then cover the pot with a lid and reduce the heat to a simmer. Let the lentils cook for 20 to 30 minutes, making sure to occasionally stir the stew. If at any point during the cooking process, the lentils become too thick you can always add another ½ to 1 cup of broth/water to thin it out. You will know that the dish is done when the lentils are nice and tender.

Adjust: Once the lentils are soft taste them and add additional salt if needed. You can also adjust the thickness of the stew at this point. So if you want it thinner just add a splash more liquid. Or if you prefer it thicker then let it simmer uncovered for 5 to 10 more minutes.

Serve the misir wot and enjoy!