Servings: Prep 15 min Cook 40 min Serves 4

2 tbsp olive oil 2 tbsp olive oil
1 onion, peeled and finely chopped 1 onion, peeled and finely chopped
1½ tsp berbere spice mix 1½ tsp berbere spice mix
½ tsp ground turmeric ½ tsp ground turmeric
5 large plum tomatoes, finely chopped 5 large plum tomatoes, finely chopped
1 tbsp tomato paste 1 tbsp tomato paste
Salt Salt
3 garlic cloves, peeled and crushed 3 garlic cloves, peeled and crushed
2cm piece fresh ginger, peeled and finely chopped 2cm piece fresh ginger, peeled and finely chopped
1 tsp ground cumin 1 tsp ground cumin
8 cardamom pods, seeds removed and roughly ground in a mortar 8 cardamom pods, seeds removed and roughly ground in a mortar
200g red split lentils, soaked in water for 10 minutes, then drained 200g red split lentils, soaked in water for 10 minutes, then drained
10g fresh coriander (about 3½ tbsp), roughly chopped 10g fresh coriander (about 3½ tbsp), roughly chopped

Heat the oil in a large saute pan on a medium-high flame, then fry the onion for eight to nine minutes, stirring frequently, until soft and caramelised. Add the berbere spice mix and turmeric, stir for a minute, until aromatic, then add three of the chopped tomatoes (about 300g), the tomato paste and a teaspoon and a quarter of salt. Cook for three minutes, so the tomatoes start to break down, then stir in the garlic, ginger, cumin and cardamom, and cook, stirring continuously for two minutes.
Add the lentils, then pour in 500ml water and bring to a boil. Turn down the heat to medium, and simmer for 15 minutes, stirring every once in a while, until the lentils are nearly soft and most of the liquid has been absorbed. Add the remaining tomatoes and cook for five minutes more. Stir in the coriander just before serving.