Classic Ethiopian Spiced Red Lentil Stew

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A beloved staple of Ethiopian home cooking, this warming red lentil stew is slow-simmered with berbere spice, garlic, and ginger until velvety and deeply aromatic. Naturally vegan when made with oil, it pairs beautifully with tangy injera for an authentic and comforting meal.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 44 gCarbs
• 13 gFiber
• 7 gSugar
• 15 gProtein
• 520 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 4.8 mgIron
• 16 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the stew

• 2 tablespoons olive oil or niter kibbeh (spiced clarified butter)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup (200 g) dried red lentils, rinsed and drained
• 1 (14 oz / 400 g) can crushed tomatoes
• 4 cups (960 ml) vegetable broth or water

For the spice blend

• 2 tablespoons berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste

To serve

• 4 pieces injera bread
• 2 tablespoons chopped fresh cilantro or parsley
• Lemon wedges

Directions

1. Heat the olive oil or niter kibbeh in a large heavy-bottomed pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, for 6 to 8 minutes until soft and lightly golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant, being careful not to burn them.
4. Add the berbere, cumin, coriander, and turmeric and toast for 30 seconds to bloom the spices.
5. Pour in the crushed tomatoes, red lentils, and broth. Stir well, scraping up any browned bits from the bottom of the pot.
6. Bring to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are very soft and the stew has thickened to a porridge-like consistency.
7. Season with salt to taste and adjust the consistency with a splash of water if the stew becomes too thick as it rests.
8. Remove from the heat, cover, and let rest for 5 minutes so the flavors can settle and deepen.
9. Ladle the stew over warm injera or serve in shallow bowls with a side of injera for tearing. Garnish with fresh cilantro and serve with lemon wedges.

Cook’s Notes

• Niter kibbeh (spiced clarified butter) gives the most authentic flavor, but olive oil makes an excellent vegan substitute without sacrificing depth.
• Berbere is the soul of this dish – seek out a quality blend from an Ethiopian market or specialty spice shop for the best result.
• Toasting the dry spices briefly in the oil before adding liquid is key to unlocking their full aroma and color.
• The stew thickens as it cools; loosen with a splash of warm water when reheating leftovers.
• Serve alongside other classic Ethiopian dishes like gomen (collard greens) and tikil gomen (cabbage) for a traditional spread.

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