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Export 9 ingredients for grocery delivery
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.
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