This is one of the most common family food in Ethiopia, easy made and very healthy, full of proteins if made right. Made right means leave the lentils or any pulses on water for a number of hours, I normally leave it the all night. It easier to cook and it is healthier in term of proteins.
5 red onions minced
8 cloves garlic minced
1/2 cup berbere
1 cup crushed tomatoes
5 cups red lentils which were left on water for some hours and then boiled with a little salt for 30 minutes or until cooked
5 cups water
1 1/2 teaspoons ground cardamom
3 Fresh ethiopian green peppers
salt and ground black pepper to taste
Place the minced onlions and garlic in a large pot over medium heat; cook and stir until fragrant, 1 to 2 minutes. Add the berbere, cook and stir until incorporated, about 3 minutes. Pour in oil and stir until combined, about 3 minutes more.
Stir crushed tomatoes into the pot, cook until starting to break down into the stew, about 10 minutes. Add lentils cook and stir, about 3 minutes. Pour in water. Reduce heat and simmer until lentils are cooked through, about 10 minutes. Season stew with cardamom, salt, and ground black pepper in the last few minutes of cooking.
Cut the peppers and put them on top of the stew, serve, and enjoy.