Lentils may not have the most exciting reputation, but when cooked well and seasoned properly, they can be transformed into a comforting and rich supper in just half an hour. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take inspiration from the Ethiopian dish called misir wat, seasoning the lentils with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. To create a foundation of flavor, onions are sizzled in ghee until lightly browned.