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Ethiopian Berbere Lentil Stew Recipe

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★★★★★

4.6 from 118 reviews

This Ethiopian Berbere Lentil Stew is a hearty and flavorful dish packed with protein-rich lentils, vibrant vegetables, and the warm, spicy notes of traditional Berbere seasoning. Perfect for a comforting vegetarian meal, it simmers slowly to meld rich spices with wholesome ingredients, making it a nutritious and satisfying stew ideal for any season.

Ingredients

Scale

Main Ingredients

  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons berbere spice blend
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 2 cups chopped kale or spinach
  • Juice of 1 lemon

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
  2. Add Garlic and Ginger: Stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes until the mixture becomes fragrant and aromatic.
  3. Incorporate Berbere Spice: Add the berbere spice blend, stirring well to coat the aromatics evenly. Cook for an additional minute to release the spices’ flavors.
  4. Combine Main Ingredients: Pour in the diced tomatoes with their juices, vegetable broth, rinsed lentils, diced carrot, bell pepper, salt, and black pepper. Stir to combine.
  5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 25-30 minutes, or until the lentils are tender, stirring occasionally and adding extra broth or water if needed to maintain desired consistency.
  6. Add Greens: Once lentils are cooked, stir in the chopped kale or spinach and cook uncovered for an additional 5 minutes until the greens have wilted and integrated into the stew.
  7. Finish with Lemon Juice: Remove the pot from heat and stir in the fresh lemon juice. Taste and adjust seasonings as needed for salt and spice balance.
  8. Serve: Serve the stew hot, optionally garnished with extra lemon wedges for added brightness.

Notes

  • For a spicier stew, increase the amount of berbere spice blend or add a pinch of cayenne pepper.
  • You can substitute kale with spinach or any hearty leafy greens available.
  • If you prefer a thicker stew, simmer uncovered for additional time to reduce liquid.
  • Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely for up to 2 months.
  • Serve with injera, rice, or crusty bread for a complete meal.

Keywords: Ethiopian Berbere Lentil Stew, Berbere spice, Lentil stew, Vegan Ethiopian recipe, Healthy lentil curry

Find it online: https://dinewithlily.com/ethiopian-berbere-lentil-stew-recipe/