Ethiopian Lentil Stew

In this subtly flavored, creamy lentil stew, the fragrant heat comes from both nit’r qibe (a clarified butter made with a variety of spices, such as fenugreek, cumin, and coriander) and berbere (the essential Ethiopian dry seasoning featuring numerous spices). The small orange lentils—variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal—turn yellow when cooked.