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Ethiopian Berbere Lentil Stew Recipe

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★★★★★

4.7 from 123 reviews

This Ethiopian Berbere Lentil Stew is a hearty and flavorful plant-based dish featuring tender lentils simmered with a vibrant berbere spice mix, aromatic garlic, ginger, and fresh vegetables. Perfect as a comforting meal, this stew combines traditional Ethiopian flavors with wholesome ingredients for a nutritious and satisfying dinner.

Ingredients

Scale

Main 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

  1. Heat the oil: Warm the olive oil in a large saucepan over medium heat.
  2. Sauté onions: Add the chopped onion and sauté until soft and golden, about 5 minutes.
  3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Cook spices: Sprinkle in the berbere spice mix and cook for an additional minute to release the flavors.
  5. Add liquids and lentils: Pour in the diced tomatoes with juices, vegetable stock, rinsed lentils, chopped carrot, and bell pepper along with salt and black pepper.
  6. Bring to boil: Increase heat to bring the stew to a vigorous boil.
  7. Simmer: Reduce heat to low, cover, and let simmer gently for 25-30 minutes, stirring occasionally to prevent sticking.
  8. Adjust consistency: If the stew thickens too much, add extra vegetable broth or water to reach desired consistency.
  9. Add greens: When lentils are tender, fold in the chopped kale or spinach and cook for another 5 minutes until greens are wilted and tender.
  10. Finish with lemon: Remove from heat and stir in fresh lemon juice; adjust seasoning if needed.
  11. Serve: Serve the stew warm with extra lemon wedges on the side for added brightness.

Notes

  • Use either green or brown lentils, but avoid red lentils as they cook faster and might become mushy.
  • Berbere spice mix can vary in heat level; adjust the quantity according to your spice tolerance.
  • This stew can be served with injera bread or rice for a complete meal.
  • Adding lemon juice at the end brightens and balances the deep spices in the stew.
  • Leftovers keep well refrigerated for up to 4 days and taste even better the next day.

Keywords: Ethiopian, Berbere, Lentil Stew, Vegan, Spicy, Healthy, Comfort Food, Plant-Based

Find it online: https://platedbyemma.com/ethiopian-berbere-lentil-stew-recipe/