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.
Enjoy!!
Ethiopian Lentil Stew
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Emma says
I have to say, this recipe is absolutely amazing. Pretty simple to make and tastes wonderful. Really pleased I found this recipe. Made my own berbere as recommended. Perfect amount of heat v flavour. Thanks for sharing
Amina says
Woohoo! Sounds amazing that it turns good for you. try more recipes for more amazing experiences. Thank you
Colleen Minardi says
This recipe is outstanding! All the flavors make it a luxurious dish!
imma africanbites says
Thank you for taking the time to comment, Colleen. I’m glad it turned out great for you.
KS says
Wonderful recipe! It came out just the way this dish tastes at Ethiopian restaurants.
I was able to replace the berbere spice and coriander/cumin with 1.5tbsp sambar powder (available at Indian stores) + 0.5tsp cinnamon + 0.5tsp clove powder. Also two mashed fresh tomatoes instead of the tomato paste.
The lentils were very hard even after 30min of cooking, and it would be better to soften them first in a pressure cooker or insta-pot.
Wendy Riley says
I have made this recipe so many times. I LOVE LOVE LOVE it. With the collard greens, it’s one of my all time favorites. Sometimes i add eggplant. It’s fabulous!
imma africanbites says
I love that idea of adding eggplant! Thank you for taking the time to comment, Wendy. I’m glad this always turns out great for you.
Svetlana Cherches says
I added potatoes and carrots – I LOVE this recipe. The spices are perfect.
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!
ImmaculateBites says
Yay! Love to hear that! Love it!
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.
Susan says
What type of lentils do you use for this recipe?
imma africanbites says
Hi, Susan. It would work for any type of lentils. But I use the yellow ones for this recipe.
Laurie Rasor says
Have A Good Day
Immaculate Bites says
Hi Laurie!
Glyn says
Delicious!!!
Sharon McNab says
Delicious!!
Immaculate Bites says
Thank you, Sharon! 🙂
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 🙂