Here in California, there are excellent Ethiopian restaurants. And they really know how to spice up food. Especially their Ethiopian lentil stew. No boring food here! Rich layers of complex flavors make it one of my favorite Ethiopian side dishes. And my family never complains when I put this exquisiteness on the table. It goes excellent with injera, rice, or quinoa. Yum! Berbere spices give this lentil stew its classic Ethiopian flavors. Making my own allows me to customize it because you know I can’t leave it alone. 😉 And don’t forget super easy Ethiopian spiced ghee. It adds incredible flavor to these stewed lentils, but you can switch it to coconut oil if you want a vegan-friendly meal.
Recipe Ingredients
Stewed lentils make a simple dish with simple ingredients, so it’s easy and satisfying!
Lentils – These tiny legumes are great nutritionally because a cup boasts 16 grams of protein and a ton of fiber. Oh yeah!Spices – Aside from the usual onion, garlic, ginger, cumin, paprika, and parsley, berbere sauce really ramps up this lentil recipe!Tomato Paste – Adding tomato paste thickens the stew while adding a lovely combination of sweet and sour.Broth – Vegetable broth will make it deliciously vegetarian, while beef or chicken broth will add protein. It just depends on your preferences.
How to Make Lentil Stew
Four Easy Steps
Soak – Wash your lentils, then let them soak while you prepare the seasonings. (Photos 1-3)Sauté Spices – Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for 2-3 minutes until the onions are translucent. (Photos 4-5)Add Lentils – Then add the soaked lentils and tomato paste. Stir and sauté for 2-3 more minutes. Add stock, broth, or water and season with salt. (Photo 6-11)Simmer – Bring to a boil and let it simmer until it thickens. It might take about 30 minutes, depending on how you like your lentils. Throw in some parsley, adjust for salt and pepper, and adjust the stew’s consistency. (Photo 12)Serve warm with injera.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can soak the lentils while prepping the other ingredients, such as onion, garlic, and ginger, then proceed with the recipe. Let the finished lentil stew cool and store it in an airtight container or freezer-safe resealable bag in the fridge or freezer for another day. Just heat them when you’re ready to serve.
Serving and Storage Instructions
Serve it warm after throwing parsley and adjusting the taste. Go for a whole Ethiopian meal experience by serving it with injera. You can refrigerate the leftovers for five days or freeze them for three months. Reheat on a stove or microwave when ready to serve. You may add more water or broth as needed.
What to Serve With Ethiopian Lentil Stew
Aside from injera, you can also try it with these side dishes below for a fantastic fusion of cuisine.
More Delicious Ethiopian Recipes to Try
Conclusion
This deliciously spicy lentil stew is so easy and satisfying for a stress-free weeknight meal. Does your family do a meat-free day? Tell me in the comments what your menu choices are when you do. ❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”UWRNP5V1″ upload-date=”2022-12-19T15:33:56.000Z” name=”ETHIOPIAN LENTIL STEW.mp4″ description=”Ethiopian Lentil Stew is a deliciously healthy and spicy vegetarian lentil recipe with homemade berbere spice, spiced butter, and satisfying lentils. ” player-type=”collapse” override-embed=”false”] This blog post was originally published in December 2015 and has been updated with additional tips, new photos, and a video.
