Messer Wot (Spiced Lentils)

Rinse lentils in hot water until the water is clear. Transfer to a bowl, cover with water and let soak for 20 minutes. Drain well.

Meanwhile, cook shallots (or onion) in a large pot, covered, until starting to soften, 3 to 5 minutes. Stir in 1/3 cup water, cover and cook until the water evaporates, about 5 minutes. Add another 1/3 cup water and cook, uncovered and stirring often, until the shallots are soft and translucent, 5 to 10 minutes more.

Stir in berbere (or chili powder) and cook, stirring, until it looks like a thick paste, about 1 minute. Stir in makulaya wot (or cardamom and fenugreek) and cook, stirring, for 1 minute. Stir in garlic and cook, stirring, for 1 minute. If the sauce is too dry, add additional warm water by the 1/4 cup.

Stir in the lentils. Thoroughly stir in oil and cook for 2 minutes. Pour in the remaining 2 1/3 cups warm water and bring to a simmer. Cook, stirring frequently, until the lentils are tender, 15 to 20 minutes. Stir in mekelesha (or pepper and cinnamon) and salt.