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Ethiopian Lentil Stew

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Author: Imma
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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!
Ethiopian Lentil Stew

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.

Injera

accompanied with this spiced collard green and tastes even better with served with rice, or quinoa

Ethiopian Lentil Stew

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.

Ethiopian Collard Greens

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.

Ethiopian Lentil Stew

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!!

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Ethiopian Lentil Stew

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!
4.87 from 44 votes
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
African
Servings 4

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:

Calories: 352kcal (18%)| Carbohydrates: 34g (11%)| Protein: 13g (26%)| Fat: 18g (28%)| Saturated Fat: 4g (25%)| Sodium: 217mg (9%)| Potassium: 578mg (17%)| Fiber: 16g (67%)| Sugar: 2g (2%)| Vitamin A: 570IU (11%)| Vitamin C: 10.8mg (13%)| Calcium: 47mg (5%)| Iron: 5.6mg (31%)
Author: Immaculate Bites
Course: Main
Cuisine: African
Keyword: lentil, stew
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Nutrition Facts
Ethiopian Lentil Stew
Amount Per Serving
Calories 352 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Sodium 217mg9%
Potassium 578mg17%
Carbohydrates 34g11%
Fiber 16g67%
Sugar 2g2%
Protein 13g26%
Vitamin A 570IU11%
Vitamin C 10.8mg13%
Calcium 47mg5%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.

Ethiopian Lentil Stew

Ethiopian Lentil Stew

Ethiopian Lentil Stew

Ethiopian Lentil Stew

A healthy Vegan Ethiopian-spiced Stew with lentils. A protein and fiber packed meal!

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Comments & Reviews

  2. Tiffany says

    Was excited to make this, then realized my lentils were faaaaar out of date. Had red kidney beans I had made in pressure cooker and subbed those. They were the best beans I’ve ever eaten. Will try with the lentils next. This will go into rotation. Thank you!

    Reply

  3. Corey Anderson says

    I am addicted to this Miser Wot!! So delicious, easy to make, and easy to digest. I’m making this on the regular.

    Reply

    • imma africanbites says

      Hi, Susan. It would work for any type of lentils. But I use the yellow ones for this recipe.

      Reply

  8. 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?

    Reply

  9. 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.

    Reply

  11. Rachel Hutchins says

    I really liked this recipe! I usually find lentils aggressively bland, but this was nicely spiced.

    Reply