Injera Grilled Cheese with Spicy Lentil Filling

Prepare the Misir Wot: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and ginger and cook for another minute until fragrant.

Stir in the berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

Add the rinsed red lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened. Season with salt to taste. The stew should be thick, not watery.

Assemble the grilled cheese: Spread half of the injera pieces with a layer of grated cheese. Top with a generous spoonful of Misir Wot.

Place the remaining injera pieces on top to form sandwiches.

Melt butter in a skillet or on a griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the injera is golden brown and the cheese is melted and gooey.

Cut the grilled cheese sandwiches in half and serve immediately.