Warming Red Lentil Stew with Ginger and Cayenne

Rinse the red lentils thoroughly until water runs clear, then drain and set aside.

Dice the yellow onions, mince the garlic cloves, grate the fresh ginger, dice the carrots into small pieces, and chop the tomatoes into small cubes.

Measure out all spices and set them near the stove for easy access.

Heat the olive oil in a large stockpot over medium heat.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic and grated ginger, stirring continuously for 1-2 minutes until fragrant.

Add the paprika, ground cumin, cayenne pepper, salt, and black pepper directly to the pot.

Stir the spices into the aromatics and cook for 1-2 minutes, allowing the flavors to bloom and deepen.

Add the diced carrots and chopped tomatoes, stirring well to coat everything with the spiced oil.

Pour in the 6 cups of water and add the rinsed red lentils, stirring to combine.

Increase heat to high and bring the mixture to a boil.

Once boiling, reduce heat to medium-low and cover the pot partially.

Simmer for 25-30 minutes, stirring occasionally, until the lentils have completely broken down and the stew has thickened.

Taste and adjust seasoning with additional salt or cayenne if desired.

Remove from heat and let the stew rest for 2-3 minutes.

Ladle into deep bowls and serve warm, surrounded by torn pieces of injera or alongside crusty bread for scooping.