Ethiopian Lentil Stew -A healthy Vegan Ethiopian-spiced Stew with lentil. Laced with berbere spice and Niter kibbeh. You will love this protein and fiber packed meal!
To some people, Lentils may be synonymous with “dull and boring.” However, dull and boring doesn’t even come close to describing this spiced Ethiopian stewed lentils. It’s rich, layered, and full of complex flavors.
One of my favorite Ethiopian Side dish, can eat this any day of the week without complaining and you would too, once you’ve tried it. It’s great with when served with this injera here.
accompanied with this spiced collard green and tastes even better with served with rice, or quinoa
If you are not familiar with lentils, they are a tiny little legumes with… guess what? 13 grams of protein and a great source of fiber.
The easiest way to make a flavor packed Ethiopian meal is to just use the quintessential spice mix – Berebere. You can purchase some at an Ethiopian market, or make your own here. I always advocate homemade spice, because you know can customize to suit preference an even go easy with the chili. That is, if you have an aversion to hot peppers.
And don’t forget to include this spiced Ethiopian Clarified butter, it’s sure does add some flavor into this stewed lentils or Switch it out for coconut oil instead. If you want a paleo friendly meal.
Enjoy!!
Ethiopian Lentil Stew
Ingredients
- 1 -2 Tablespoons Spiced butter /Coconut oil/
- ¼ cup cooking oil
- 1 large onion diced
- 1 1/2 Tablespoons berbere spice Homemade here
- 2 teaspoons minced garlic
- 1/2 Tablespoon fresh minced ginger
- 1 teaspoon coriander or cumin
- 1-2 teaspoons smoked paprika
- 1 cup dry lentils soaked for 2 hours
- 1 Tablespoons Tomato paste
- 2 cups or more broth Vegetable /Chicken or water
- 2 tablespoons or more chopped parsley/Cilantro
- Salt and Pepper to taste
Instructions
- Heat up large sauce-pan with oil, spiced butter, then add onions,berbere spice, garlic, ginger ,cumin, and smoked paprika, stir occasionally for about 2-3 minutes until onions is translucent.
- Then add soaked lentils, tomato paste, stir and sauté for about 2-3 more minutes. Add stock or water . Salt
- Bring to a boil and let it simmer until sauce thickens, it might take about 30 minutes or depending on how you like your lentils. Throw in some parsley, adjust for salt, pepper and stew consistency. Serve warm
Nutrition Information:
Lily says
I can’t wait to make this! I’m trying all sorts on international foods to slice up my meals. Need help with one bit on this one: what is spiced butter? What spices are added to the butter?
Immaculate Bites says
Hi Lily! Here is my recipe for the spiced butter: https://www.africanbites.com/ethiopian-spiced-butter-niter-kibbeh/
Let me know how it turns out 🙂
Lily says
Thank you!!! This was my first try at an Ethiopian dish. Absolutely delicious!
Carly Farmer says
Oh wow! So yummy!!! All three recipes I have tried from your site have been wonderful! Love the canjeero/injera and the gomen.
Immaculate Bites says
Thank you, Carly! 🙂
Eugenia A says
Easy recipe to make. Delicious.
Immaculate Bites says
Thank you, Eugenia!
Rachel Hutchins says
I really liked this recipe! I usually find lentils aggressively bland, but this was nicely spiced.
Immaculate Bites says
Thank you, Rachel! Glad you liked it 🙂
Kristin says
I am not familiar with spiced butter. We are a vegan household. Do you have any suggestions for making a spiced plant-based butter? Thanks so much!
ImmaculateBites says
I can’t say for sure . Maybe someone can answer this . If all fails replace with oil.
Taylor says
To make it vegan, I just omitted butter altogether. I don’t cook with oil either, but it didn’t need it. This recipe was AMAZING. I will be adding it into the regular rotation! I used red lentils and did not soak them. I just added veggie stock and mixed as needed, until they were cooked through. I also added some African hot pepper powder for more heat!
Immaculate Bites says
Thank you for sharing, Taylor!
Kylie says
This was my first time making Ethiopian food and it did not disappoint. It was close to being too spicy for me but it really was delicious and a change of pace from the Indian lentil dishes I tend to make.
Dee says
Made it many times, we love it!!
Mark says
I hooked this one up tonight…great kick from the Berbere spice and still very flavorful! Served it with some brown rice and some whole wheat pita bread (I’ll try the injera bread next time). Thank you for sharing this recipe! It was delicious!
Zack S. says
Beautiful food, super light and such wonderful flavours
ImmaculateBites says
Aww thanks!
Jurgen says
I have made this recipe a few times and each time I have made a double batch. I store them in round restaurant containers and we take it for work. reheats great in microwave. cannot keep enough of this stuff around. so delicious. I made the Berebere with my children and it has been fantastic. I cook a lot of lentils and can say that this dish is truly delicious with robust flavors. I even made a batch for our thanksgiving meal (in addition to a fully traditional turkey meal).
In general, lentils do not cook well in salt and in acid (and if they are old). The soaking seems essential to ensure soft, well cooked lentils.
ImmaculateBites says
Hi Jurgen! Glad it worked out well! Thanks for taking time out to share these tips with us. Happy Holidays
Jennifer Hwang-Pang says
This is delicious, easy to make and very healthy homemade meal. The first time I made, I followed the recipe but modified it the second time by adding a 2 Table spoon of peanut butter and it turned out delicious as well. This is my best winter comfort food and I always have the required ingredients in the house. Excellent! Thanks for sharing!!
Carmen says
Total winner. I use coconut oil instead of nitter kibbeh which makes it vegan and waaaay easier on the old digestive tract. Also, subbed veg stock for chicken, and used about 3 x the amount of berebere than called for.
So. Darn. Good.
Imma Adamu says
Thank you for the feedback, Carmen!
I’m glad you enjoyed it!
Katrina says
Absolutely delicious. I made with brown lentils and it took longer to cook, will make next time with red lentils.
Nancy H says
I adored this. Served with the injira I made using the recipe on this site. What a spectacular and easy meal.
ImmaculateBites says
Thanks so much.
Linda Holloway says
I agree with the reviews. This is the best lentil recipe! The whole family agreed.
ImmaculateBites says
Thanks for the feedback.
Annie Carter says
I made this tonight served over quinoa with a side of sautéed spinach and it was shockingly delicious considering how little time it took to make. I used red lentils, I left out the butter and oil and I left out the parsley/cilantro. Even with the omissions it was one of the best lentil recipes I have ever tasted.
Imma Adamu says
I’m glad that you loved it!
Heather Schneider says
I loved this recipe! It turned out perfect. The flavor is great. Thank you.
ImmaculateBites says
Thanks for the feedback.
Kat says
I made this last night in the Instant Pot and it was so good! I’m definitely going to try more of your recipes in the future.
Pam says
Tjis looks delicious! Cam I make this in the slow cooker?
Valentina Martin says
Hello! Is this with green/brown lentils or red ones? Thanks!
ImmaculateBites says
Hello!
Any would do fine. I used the yellow ones for this recipe.