• In a medium sauce pot or stock pot/Dutch oven, heat the ghee and oil over medium heat.
• Once the ghee is melted and the fats are hot, add the onions, carrots, potatoes, and cabbage. Give a good pinch of salt and pepper. Stir well to coat the veggies.
• Sauté the vegetables until softened and slightly caramelized, stirring often, approximately 10 to 15 minutes. Add the ginger, garlic, Tomato Powder, Berbere and White Pepper, and stir.
• Add the stock. Stir and taste. Add any seasonings and spices as desired. This liquid must taste really good since the lentils will be absorbing the flavors.
• Add the lentils, turn the heat to medium-high and bring the mixture up to a boil.
• Turn the heat down to a low, gentle simmer. Place the lid slightly ajar onto the sauce pot. Cook for 15 to 25 minutes, or until the lentils are softened and most or all of the liquid is absorbed. Begin checking the lentils at 15 minutes for doneness. If you need more cooking time, check them every 3 to 4 minutes. My lentils took 22 minutes. I did not overcook my lentils, but left them with a little bit of a firm center, similar to al dente.
• Add the chickpeas if using and stir.
• Pour into a large serving bowl or individual bowls if preferred and sprinkle with the cilantro. Add eggs if using.
• Serve very warm.

"Soft-Boiled" Eggs:

• Pour enough water into a medium sauce pot to fill up to 2”. Place a steamer basket into the pot.
• Place the lid onto the pot and bring the water up to a boil. Add the eggs into the basket and lower the heat to a simmer.
• Place the lid onto the pot and set a timer for 7 minutes, or 9 minutes for a less runny or jammy yolk.
• While the eggs are steaming, fill a medium bowl with ice water. Set aside.
• When the eggs are finished steaming, remove them with a slotted spoon into the ice water.
• Allow the eggs to chill for 15 to 20 minutes.
• Gently peel the eggs. Cut them in half longways and serve alongside the lentils.