Instructions: Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe.

Saute onions & garlic in the ghee till onions are just translucent.

Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering.

When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.

Serve with Injera bread or pita bread.

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