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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!
Course Main
Cuisine African
Keyword lentil, stew
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 352kcal
Author Immaculate Bites


  • 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


Calories: 352kcal | Carbohydrates: 34g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Sodium: 217mg | Potassium: 578mg | Fiber: 16g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 10.8mg | Calcium: 47mg | Iron: 5.6mg