Rinse the Red Lentils under cold water until the water runs clear and set aside to drain.
Peel and finely chop the Onion; mince the Garlic and grate or finely chop the Ginger.
Heat about 2–3 tablespoons of Niter Kibbeh in a medium pot over medium heat until fragrant, then add the chopped onion and sauté until soft and beginning to brown, about 6–8 minutes.
Stir in the Berbere Spice Blend and cook for 30–60 seconds to bloom the spices, then add the Tomato Paste and cook, stirring, for another minute to deepen its flavor.
Add the rinsed lentils to the pot and stir to coat them in the spiced mixture, then pour in the Water (about 3 cups for 1 cup lentils) and bring to a gentle boil.
Reduce heat to low, cover partially, and simmer until the lentils are tender and the stew is thick and creamy, about 20–30 minutes; stir occasionally and add more water if it becomes too thick.
Season with Salt to taste and, if you like a smoother texture, mash a few spoonfuls of the lentils against the side of the pot or use an immersion blender briefly.
Taste and adjust seasonings—add a little more berbere for heat or a knob of niter kibbeh for richness—then simmer 2–3 minutes more to meld the flavors.
Serve hot alongside injera, rice, or flatbread, and garnish with extra niter kibbeh or a sprinkle of berbere if desired.
