Ethiopian Spicy Split Lentil Stew (Yimser Wot)

• 1 cup split red lentils
• 1 1/2 tablespoons chili powder (Berbere)
• 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
• 1 red onions (chopped) or 1 shallot (chopped)
• 5 1/2 cups water
• 4 garlic cloves (diced) or 1 teaspoon garlic powder
• 1/4 teaspoon cardamom powder (if available)
• salt and black pepper

1. Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
2. Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
3. Meanwhile, saute the onion with 1/2 cup of water and one tablespoon of oil for 5 minutesor until tender.
4. To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
5. Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
6. Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
7. P.S. To make it mild, you may use tomato sauce.
8. * You will find these spices in Ethiopian or Indian shops/groceries.

red lentils, chili powder, extra virgin olive oil, red onions, water, garlic, cardamom powder, salt

Taken from www.food.com/recipe/ethiopian-spicy-split-lentil-stew-yimser-wot-363212 (may not work)