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These black lentils are called beluga because of their resemblance to caviar. In this hearty dish, the little legumes are braised, or simmered in a tomato-based broth along with with fresh kale, rosemary, and Berbere spice, an Ethiopian blend of cardamom, cinnamon, coriander, cumin, turmeric, and ginger, among others. For a last-minute touch of brightness, we finished it with sherry vinegar from Spain.
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