Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

In a large pot or Dutch oven, heat the niter kibbeh (or vegetable oil) over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 8-10 minutes. Do not brown.

Add the minced garlic and grated ginger to the pot. Sauté for another 2 minutes until fragrant.

Stir in the berbere spice mix. Cook for 2-3 minutes, stirring constantly, to toast the spices and release their aroma. If the mixture seems too dry, add a splash of broth.

Add the rinsed red lentils to the pot and stir to coat them with the spice mixture.

Pour in the vegetable broth or water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid, stirring occasionally to prevent sticking.

Stir in the salt and adjust seasoning as needed. If the stew is too thick, add a little more broth or water until it reaches your desired consistency.

Serve the Misir Wot hot, traditionally with injera bread, as part of an Ethiopian vegetarian platter or as a hearty main dish.