Heat the oil over a medium heat in a large stock pot and add the onion. Cook the onion for 5 minutes then add the garlic and cook for another minute.
Add the berbere spice mix and ginger and stir to coat the onions. Tip in the lentils, stock and water. Bring to a boil and cook for 25 minutes until the lentils are tender.
When the lentils are cooked pour in the pasata and lemon juice. Cook for 5 minutes then serve topped with fresh coriander, a poached egg and Greek yoghurt.