Berbere-Spiced Red Lentils | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 4 tablespoons ghee or salted butter, divided
• 1 large yellow onion, chopped
• 2 tablespoons tomato paste
• 4 medium garlic cloves, finely grated
• 4 teaspoons finely grated fresh ginger, divided
• 1 tablespoon berbere
• 1 cup red lentils, rinsed and drained
• 1 quart low-sodium chicken broth or vegetable broth
• Kosher salt and ground black pepper
• 3 ripe plum tomatoes, cored, seeded and roughly chopped
• 1 jalapeño chili, stemmed, seeded and chopped