Directions

1. Heat olive oil in a skillet or wide, high-sided sauté pan set to medium heat. Add the onions and cook for 8 minutes or until golden brown.
2. Add garlic, tomatoes, tomato paste, and berbere seasoning and cook for 5 to 7 minutes, stirring frequently and reducing heat, if needed, to prevent burning.
3. Add broth, water, salt, and lentils and bring to a boil. Reduce the heat to low and simmer with the lid on, stirring occasionally, for 20 minutes or until lentils are soft.
4. Enjoy with injera flatbread if you like. Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.