Name: Ethiopian Berbere Lentil Stew Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Ethiopian
Ingredients: 1 cup dried green or brown lentils, rinsed and drained; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons berbere spice mix; 1 can (14.5 ounces) diced tomatoes, with juices; 4 cups vegetable stock; 1 medium carrot, chopped; 1 medium bell pepper, chopped; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 2 cups chopped kale or spinach; Juice of 1 lemon

Jump to Recipe

Introduction

This Ethiopian Berbere Lentil Stew is a flavorful and comforting dish that brings warm spices and hearty vegetables together. It’s perfect for a nutritious weeknight meal that satisfies and delights with every spoonful.

A white bowl filled with orange-brown cooked beans in a thick sauce, topped with scattered green herb leaves. Behind the bowl, a small white dish holds bright red powdered spice, and there are beige flatbreads next to it. The bowl sits on a white marbled surface with a light beige cloth partially seen beneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried green or brown lentils, rinsed and drained
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons berbere spice mix
1 can (14.5 ounces) diced tomatoes, with juices
4 cups vegetable stock
1 medium carrot, chopped
1 medium bell pepper, chopped
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 cups chopped kale or spinach
Juice of 1 lemon

Instructions

Step 1: Warm the olive oil in a large saucepan over medium heat.
Step 2: Add the chopped onion and sauté until it softens and turns golden, approximately 5 minutes.
Step 3: Incorporate the minced garlic and grated ginger, stirring for another minute until fragrant.
Step 4: Sprinkle in the berbere spice mix and let it cook for an additional minute.
Step 5: Introduce the diced tomatoes, vegetable stock, lentils, chopped carrot, bell pepper, salt, and black pepper to the pot.
Step 6: Bring everything to a vigorous boil.
Step 7: Lower the heat, cover, and let it simmer gently for 25-30 minutes, stirring occasionally.
Step 8: If the stew is too thick, add extra broth or water as needed.
Step 9: When the lentils are tender, fold in the chopped kale or spinach and cook for another 5 minutes.
Step 10: Remove from heat and mix in the fresh lemon juice, adjusting seasoning if necessary.
Step 11: Serve warm, with extra lemon wedges on the side.

Tips & Variations

For a richer flavor, toast the berbere spice mix in the dry pan for 1 minute before adding to the stew.
Substitute kale with spinach or Swiss chard based on your preference or availability.
Add a pinch of smoked paprika for an extra smoky dimension.
Serve with injera or crusty bread to soak up the delicious sauce.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens too much. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white pot with a black handle holds a thick, orange lentil stew textured with small, soft lentils and visible bits of cooked onion, topped with a fresh green cilantro leaf in the center. A wooden spoon rests inside the stew. To the top left, a small white bowl contains diced red tomatoes, while next to it, a small dark wooden bowl is filled with dry orange lentils, some lentils spilled nearby on the white marbled surface. To the right, there is a stack of light brown, round, porous flatbreads with a textured surface. A single flatbread lies flat at the bottom left corner on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down more, creating a mushier texture. They can be used but expect a creamier stew with less bite from the lentils.

What if I don’t have berbere spice mix?

You can make a simple substitute by combining smoked paprika, cayenne pepper, ground ginger, cinnamon, fenugreek, and coriander. Adjust to taste to mimic the complex flavor of berbere.