Heat a pot or dutch oven over medium heat. Add the olive oil followed by the minced onion. Cook until the onion is translucent, 5 to 6 minutes. Add in the ginger and cook for a minute more.
Measure in 3 tablespoons of the berbere spice and stir to coat the onions. Add in the black lentils followed by the vegetable broth and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook for about 25 minutes. Check and stir occasionally, adding water as needed.
Once lentils are mostly tender, stir in the tomato sauce and lemon. Continue to cook for another 5 to 10 minutes until lentils are tender. Taste and add more berbere seasoning, lemon juice, or salt as needed.
1 tablespoon olive oil
1 medium yellow onion (minced)
1 tablespoon ginger (minced)
3 to 4 tablespoons Berbere Spice
1 cup uncooked black lentils
2 cups low-sodium vegetable broth
1 to 2 cups waters
½ cup tomato sauce
Juice from ½ lemon (plus extra for serving)
Salt (to taste)
Yogurt (or unsweetened vegan yogurt for topping)
Cilantro (for topping)