Ethiopian Red Lentils

4 cloves garlic, crushed
1 large onion, chopped
6 tablespoons extra virgin olive oil
3 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon ginger puree
3 cups water
3/4 cup red lentils
salt and pepper

1. Heat oil with garlic and onions in a large saucepan over medium heat. Cook until onions are tender, then stir in tomato paste, paprika and ginger.
2. Add water, bring mixture to a boil, then add the lentils. Reduce heat to a simmer and cook, covered until tender. Season to taste with salt and pepper.

Makes 4 servings