Ethiopian Red Lentil Stew with Berbere, Tomato Salad, and Toasted Naan

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1. 1Step 1: Peel and finely chop the onion; set aside ¼ cup for the tomato salad. Finely chop, press, or grate enough garlic to measure 1 teaspoon. Measure 3 tablespoons berbere spice blend for the stew; set aside the rest for the tomato salad. Rinse the lentils. Cut away the cores from the tomatoes; coarsely chop the tomatoes. Set aside half for the salad.
2. 2Step 2: In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in 3 tablespoons berbere spice blend and cook until fragrant, about 1 minute. Add the lentils and 4 cups water and bring to a boil. Cook, stirring occasionally, until the lentils are completely tender and starting to fall apart, 18 to 20 minutes. Add half the tomatoes and cook, stirring occasionally, until just softened, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
3. 3Step 3: Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper. If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling. In a medium bowl, stir together the remaining onion and tomatoes, bell pepper, apple cider vinegar, 2 teaspoons berbere spice blend, 1 to 2 tablespoons oil, and as much jalapeño as you like. Season to taste with salt and pepper and more berbere. Let stand, stirring occasionally, until ready to serve.
4. 4Step 4: On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
5. 5Step 5: Transfer the lentil stew and tomato salad to separate individual bowls and sprinkle with any remaining berbere spice blend. Serve with the naan.