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Ethiopian Berbere Lentil Stew

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A hearty and flavorful stew made with lentils, spices, and earthy vegetables, embodying the essence of Ethiopian cuisine.

Ingredients

Scale
  • 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. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the berbere spice blend and stir well to coat the onions, garlic, and ginger. Cook for another minute.
  5. Pour in the diced tomatoes with their juices, vegetable broth, lentils, carrot, bell pepper, salt, and black pepper. Bring to a boil.
  6. Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed.
  7. Once the lentils are cooked, stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted.
  8. Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
  9. Serve hot, garnished with additional lemon wedges if desired.

Notes

This stew can be stored in the fridge for 4-5 days or frozen for up to 3 months. Rinse lentils before cooking and adjust spice levels as desired.

Nutrition

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

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