Pour the oil into a medium saucepan over medium-high heat. When it shimmers, stir in the onion and garlic and sauté until tender and starting to brown, 6 to 8 minutes. Stir in 1 tablespoon of the berbere, the tomato paste, ginger, and salt and cook until fragrant, about 30 seconds. Stir in the lentils and 2 cups water, bring to a boil, then reduce the heat to low, cover, and cook, stirring occasionally, until the lentils are tender and the mixture is very thick, about 25 minutes.
Source: Thanks https://www.inquirer.com/news/vegan-recipes-coronavirus-kitchen-cooking-plant-based-20200420.html