Ethiopian Red Lentil Stew with Fresh Cheese

For the mesir wat:
Place a large sauce pot over medium heat. Add the butter and chopped onions and saute for 3-5 minutes, until soft. Add the ginger and garlic and saute another 2 minutes.

Next add the spices and tomato paste along with the salt. Mix well, then add the lentils and water.

Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.

Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached.

Remove from heat and cover until ready to serve.

For the ayib:
Rinse and drain the cottage cheese in cold water until only clean curds are left. Place the curds in a bowl and press them dry with paper towels until most of the moisture in removed and the curds have broken up.

Mix in the yogurt, lemon zest and salt. Refrigerate until ready to serve.

To serve, scoop the mesir wat into a bowl and place a generous dollop of ayib on top.