2 tbsp coconut oil
1/3 red onion, chopped
Saute the red onion in oil. While I did this, I cooked maybe 1.5 cups of red lentils.
"Berbere spice" was a combination of...
I added the berbere to the sauteeing onions and oil and let it saute for quite a while.
When my lentils were done, I added them to the oil/onion/berbere and cooked until flavour was evenly distributed. At this point I added garlic and more fenugreek. I ate it with some very unsuitable but still tasty bread.