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:
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.
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.