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Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and cook for 5 - 6 minutes until softened. Add the garlic, tomatoes, tomato paste, and 1 tablespoon of berebe. Mix together and cook another minute or so.
Add the red lentils, vegetable broth, ¼ cup of water, and a pinch of salt. Bring to a boil and reduce to simmer. Cook for 35 - 40 minutes until the lentils are soft and tender.
Remove the lentils from the heat and stir in the remaining 1 tablespoon of oil, berebe, and if it's too thick a bit more water. Taste and add more salt if needed.
Serve immediately with your choice of flatbread.**