Ethiopian Lentil Stew – a healthy vegan Ethiopian-spiced Lentil Stew laced with homemade berbere spice and Niter kibbeh or spiced butter. You will love every spoonful of this protein and fiber-packed meal and won’t even miss the meat!
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, I can eat this any day of the week without complaining and you would too, once you’ve tried it. It’s great when served with this injera.
Accompanied with this spiced collard green and it tastes even better with rice or quinoa.
If you are not familiar with lentils, they are tiny little legumes with… guess what? 13 grams of protein and a great source of fiber. Oh yeah!
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 Berbere spice mix. I always advocate homemade spice, because you can customize it to suit your preference and 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 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 ½ tablespoons berbere spice Homemade here
- 2 teaspoons minced garlic
- ½ 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 a large saucepan with oil, spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for about 2-3 minutes until onions are translucent.
- Then add soaked lentils, tomato paste. Stir and sauté for about 2-3 more minutes. Add stock or water, then season with salt.
- Bring to a boil and let it simmer until the 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 with injera or as is.
Tips & Notes:
- Don’t have the spiced butter? You can switch it out with coconut oil.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.