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Red Lentil Wat with Peaches

recipe from Gryphon

2 tbsp olive oil
2 tbsp salted butter
4 cloves garlic (1 garlic cube)
3 tsp Berbere Spice
1-2 onion, diced
2 tbsp tomato paste
4 cups beef stock
4 cups frozen peaches slices, roughly chopped
1 1/3 cup dry red lentils

Directions:

Melt the butter in a hot pan with the olive oil

Sauté the diced onions until soft and almost caramelised

Add the garlic, berbere, tomato paste, and stock, then stir until all are combined into a smooth sauce

Add the lentils and peaches, then simmer until lentils are tender but not collapsed, and the sauce has thickened

Notes:

2 servings on its own, 3-4 if served with rice and/or injera