To make the berbere, toast the cloves with the fenugreek, cumin and coriander. Grind in a pestle and mortar or coffee grinder and add the cayenne, paprika, salt, black pepper, cardamom, nutmeg, turmeric and allspice.
Fry the onions. When softened, add the garlic, lentils and berbere to the pan. Mix well, then add the tomatoes and water. Bring to the boil, turn down the heat and simmer for 30 minutes, adding more water if necessary. The lentils should be soft, but not quite dissolved.
Season; eat with bread and thick yoghurt.
