Preparation

Red lentils are the unsung heroes of dorm cooking. They disintegrate into creamy oblivion with minimal effort, require no soaking, and cost about the same as a candy bar. Plus, they make you look like you understand nutrition.

Berbere is an Ethiopian spice blend that turns anything into an aromatic adventure. If you can't find it, the substitute works fine, but if you can get your hands on the real thing, your taste buds will thank you. This dish is traditionally eaten with injera, but let's be real—you're using whatever bread you can find.

Instructions

1. Place the rinsed lentils in your mug and add the hot water, berbere spice, garlic powder, and tomato paste.
2. Stir everything together until the tomato paste is dissolved.
3. Microwave on high for 3 minutes, then stir.
4. Microwave for another 2-3 minutes, checking and stirring every minute. The lentils should be completely soft and breaking down into a thick stew. Add a splash more water if it's too thick.
5. Stir in the olive oil or butter and a squeeze of lemon juice. Season with salt to taste.
6. Let it sit for 1 minute to thicken up and cool slightly.
7. Tear your bread into pieces and use it to scoop the lentils directly from the mug. This is traditional, efficient, and means fewer dishes. Win-win-win.