We make an Ethiopian inspired dish with lentils that even my footy loving, beer swilling, veggie hating brother loves.

Chop an onion
Add to fry pan with ghee, butter or olive oil and 2 cloves crushed garlic, 1 tblsp pureed or finely chopped ginger and 1 diced capsicum. Sautee till tender. Add lentils (red ones can just go straight in, but others have to be boiled first), 3-4 diced tomatoes or 1 can tomatoes, heaped spoonful of tomato paste and 2 tsp Berbre (in place of this, you can use a mix of hot paprika and ground or fresh chilli).

Serve with flat bread and rice or burghul.