Step 1

In a large saucepan over medium, heat 2 tablespoons of the ghee until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.

Step 2

Add the tomato paste and cook, stirring, until lightly browned and begins to stick to the pan, about 2 minutes. Add the garlic, 3 teaspoons of the ginger and the berbere; cook, stirring, until fragrant, about 30 seconds. Stir in the lentils and broth, then bring to a simmer over medium-high. Reduce to medium-low and simmer, uncovered and stirring often, until the lentils are fully tender and the mixture is creamy, 20 to 25 minutes.

Step 3

Meanwhile, in a medium bowl, toss together the tomatoes, jalapeño, remaining 1 teaspoon ginger and ¼ teaspoon each salt and pepper; set aside.

Step 4

When the lentils are done, remove the pan from the heat. Stir in the remaining 2 tablespoons ghee. Taste and season with salt and pepper. Transfer to a serving bowl and top with the tomato mixture.