Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and cook for 5 - 6 minutes until softened. Add the garlic, tomatoes, tomato paste, and 1 tablespoon of berebe. Mix together and cook another minute or so.
Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of salt. Bring to a boil and reduce to simmer. Cook for 35 - 40 minutes until the lentils are soft and tender.
Remove the lentils from the heat and stir in the remaining 1 tablespoon of oil, berebe, and if it's too thick a bit more water. Taste and add more salt if needed.
Serve immediately with your choice of flatbread.**
* traditionally this is made with clarified butter, so if you can eat dairy, feel free to use ghee.
** traditionally serve this with injera, but if you can't find injera (or have the time to make it), you can try my gluten-free naan or quinoa flatbreads.