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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This lentil stew is our spin on the Ethiopian dish called misir wat. It’s seasoned with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. Look for berbere in spice shops or in well-stocked grocery stores. We garnish the lentils with a mix of chopped tomatoes, jalapeño and grated ginger, a non-traditional touch that brings bright flavor and color to the dish. If you can get the Ethiopian flatbread called injera, serve some alongside, though warm naan and/or rice are also excellent accompaniments.
tablespoons ghee or salted butter, divided
large yellow onion, chopped
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