Mesir W'et - Spicy Lentil Stew

This stew can be cooked until dry to be served on an Injera platter, or left wetter to be eaten with a spoon.

1 cup brown lentils
1 onion, diced
3 cloves garlic, minced
peanut or olive oil for frying
2 cups water
1 Rapunzel bouillon cube
1 16 oz can diced tomatoes (Muir Glen fire roasted)
1 Tbs paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp Garam Masala
2 Tbs berbere
1 Tbs New Mexico chili powder (not smokey)
salt & pepper to taste

Optional: Soak cleaned lentils for up to an hour in water.

Rinse & drain cleaned lentils.
Saute onions & garlic in oil until golden.
Add water, spices & tomatoes & lentils. Bring to a gentle boil.
Simmer until lentils are tender, adding water if needed.
Add bouillon, salt & pepper to taste. Cook until stew has the desired thickness.