Spicy Lentil Stuffed Injera Rolls

Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 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 1-2 minutes, stirring constantly, to toast the spices.

Add the rinsed red lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and the stew has thickened. Stir occasionally to prevent sticking.

Season with salt to taste.

Lay out a piece of injera. Spoon a generous amount of the lentil stew (Misir Wot) onto the center of the injera.

Fold in the sides of the injera, then roll it up tightly like a burrito.

Repeat with the remaining injera and lentil stew.

Serve the injera rolls warm or cold. You can optionally pan-fry the rolled injera for a few minutes on each side to get them golden brown and crispy.