Mince onions and garlic (divide garlic into two portions). Rinse and drain your lentils.

In a saucepan melt your clarified butter or heat your oil. Add in the onions and half the garlic, cook on low heat stirring continuously for 10-15 minutes until translucent, fragrant, and the texture of a puree.

Add the berbere, ginger, turmeric, paprika, and pepper and continue stirring for one minute.

Add the tomato paste, lentils, salt and broth (start with 2 and 1/2 cups, then add more if desired as it cooks down). Stir to mix, cover the pot and bring to a boil.

Once the stew reaches a boil, turn the heat down and allow to simmer. Keep an eye on it - cook time depends on your lentils and desired consistency. For me, lentils were soft and stew had reduced to my desired thickness in about 20 minutes. You can add more broth if it gets too thick.

Meanwhile, in a large pan heat a drizzle of oil. Add in the remaining portion of garlic and cook for 2-3 minutes. Add in your baby kale and reduce heat to sauté for 4-6 minutes. Remove from heat.

If you're good at multi-tasking, you can prep your injera now too. With a whisk or fork, combine the teff and all-purpose flour, then add water slowly, stirring out lumps that form. Mix in salt. Heat oil in a medium-sized nonstick pan on medium-low heat, and pour mixture into pan until it's thicker than a crepe, but thinner than a pancake (this is what the note from Bulk Barn told me). Cook about 2-3 minutes, then flip and cook the other side for the same amount of time. I had to work on adjusting the heat and timing to get it cooked through but not burned, so don't fret if you don't get it first try. This recipe gave me 3 pieces.

When your stew has cooked down, stir in your garlic kale. Serve with your injera and enjoy!