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. Tomato paste then is added and cooked until it darkens and begins to stick to the pan.

Garlic and fresh ginger go in next and are sautéed until aromatic. The lentils are added to the pan with chicken or vegetable broth and simmered until fully tender and creamy.

We garnish the lentils with a mix of chopped tomatoes, jalapeño and grated ginger, a nontraditional touch that brings bright flavor and color to the dish.

Look for berbere in spice shops or in well-stocked grocery stores.

If you can get the Ethiopian flatbread called injera, serve some alongside, though warm naan or rice also are excellent accompaniments.