Bring a pot of water to a boil. Add the lentils and cook according to the package directions, though leave them a little al dente, as they will simmer in a spiced liquid a little later in the recipe. About 5 -10 minutes, depending on the size of the lentils. Drain the lentils and set aside.
In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cook for 2 minutes. Stir in the berbere to form a paste.
Add the lentils, ½ teaspoon of salt, and water. Bring to a simmer for 10 - 15 minutes, until most of the water has evaporated and the mixture has thickened into a stew-like consistency. Taste and add more salt, if need. Finish with fresh lime juice.
Garnish with cilantro (if desired) and serve immediately. Enjoy!
Notes
* I love spicy food! Which is one of the reasons why I love Ethiopian food so much! If however, you prefer something a little more mild, start with 1 tablespoon of the berbere spice mix.
Recipe by at https://hapanom.com/spicy-ethiopian-red-lentils-misr-wat/