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.