Heat oil in a large Dutch oven over medium heat. Add onion, garlic, ginger and berbere spice to pan; cook 15 minutes or until tender, stirring occasionally, add a few tbsp of water as the mixture cooks to form a paste, if the paste dries out add a bit more water. Cook until onions are almost translucent. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.

Rinse lentils under cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with herbs. Serve.

Recipe Notes:

You can sub berbere spice for curry powder. Berebere is an Ethiopian spice mixture, you can make yourself (Recipe here) or you can buy the spice pre-mixed at the market, or on Amazon.

I used a combination of Cilantro, Parsley and Chives for the herb mixture. Any of these herbs would work on their own, use what you have.