3 tablespoons of olive oil or melted butter
1 large yellow onion, very finely diced
3 cloves garlic, finely minced
1 can tomatoes or 4 to 5 fresh tomatoes chopped
Bay leaf
3 tablespoons tomato paste
2 tablespoons Berbere spices (or to taste) (see recipe below)
350 ml vegetable stock
1 teaspoon salt

Berbere spice mix (big batch)

2 tablespoons cayenne pepper
5 teaspoons sweet paprika
1 tablespoon salt
1 teaspoon ground coriander
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground fenugreek
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground allspice
1⁄8 teaspoon ground cloves

Step 1

Heat butter or oil in a medium pan. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.

Step 2

Add the garlic, tomatoes, tomato paste, bay leaf and 1 tablespoon of the Berbere spice and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.

Step 3

Add the lentils, stock and salt, bring it to a boil, reduce the heat to low, cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.

Step 4

Stir in the remaining tablespoon of Berbere spices (or more if you want it more spicy). Simmer for a couple more minutes. Add salt to taste.