Ingredients
1 cup brown lentils
3 cups boiling water
1 cup onions, finely chopped
1 clove garlic, finely minced or pressed
1/4 cup niter kebbeh
1 tablespoon berbere
1 teaspoon ground cumin
1 tablespoon sweet paprika
2 cups tomatoes, finely chopped
1/4 cup tomato paste
1 cup vegetable stock or water
1 cup grean peas (fresh or frozen)
salt and pepper to taste

Directions
Rinse the lentils and add them to 3 cups of boiling water.
Reduce the heat and simmer about 30 minutes, adding more water if necessary, until the lentils are tender. You should get about 3 cups of cooked lentils.
Meanwhile, sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.
Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning.
Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
Add the cup of vegetable stock or water and continue simmering.
When the lentils are cooked, drain them and mix them into the onion mixture.
Add the green peas and cook for another 5 minutes.
Season with salt and pepper and serve warm with injera.

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