Finely chop garlic and the red onions
Sautee it with the olive oil inside a medium-sized pot for up to 4 minutes.
Add the berbere mixture together with the tomato paste and mix it by stirring
If your mixture is too thick, add about a quarter cup of water
Keep heating the mixture for about 3 minutes while stirring.
The final step is adding the red lentils after chopping with a bowlful of water, keep cooking it at medium heat until adding water if necessary until it is ready.
Serve when hot together with Injera.
