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.
Ethiopian Lentil Stew
- 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
- 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