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.
Variations: Omit the green peas and use red lentils instead of the brown. Reduce the broth by half and add the lentils without draining. Puree to a smooth texture.
