Bring it to a boil, then reduce heat to medium, cover the pot and cook for 12-15 minutes, or until the lentils cook through and reach a creamy consistency. Be sure to stir every few minutes or so.
If the stew seems too thick, add ½ - 1 cup water (or as needed) and stir well till the water gets absorbed and lentils reach a creamy consistency. Check for seasoning.
Finish the dish with a light squeeze of lime juice. Serve with the traditional sourdough flatbread, injera.
Use an Ethiopian cooking fat. If you really want to be authentic, feel free to use the Ethiopian spiced clarified butter called 'Niter Kibbeh.' Look for it in ethnic food stores or online.
Use a store-bought or homemade spice blend. If you have the berbere spice blend, substitute my spice list with 1.5-2 tablespoons berbere spice mix (depending on how warm you like it).
Control the spice level. If unsure about the spice level, start by adding 1 tablespoon berbere. After pressure cooking, taste, add more (if desired) and simmer for 1-2 minutes. To make it mild, you can follow the recipe for berbere seasoning in the recipe card and skip the cayenne.
Pay attention to water quantity. The consistency of this stew is mushy and creamy. After pressure cooking, if your stew looks very thick, add ½-1 cup water (or more) to loosen them. Adjust the quantity of water to reach your desired consistency.
This recipe was updated with clearer instructions, process shots and recipe images. The suggested water quantity works better across different brands of red lentils.
Note: The nutrition facts below are my estimates based on 6 servings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.