Ethiopian Spiced Red Lentil Stew

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This Ethiopian spiced red lentil stew is a beloved staple of Ethiopian home cooking, simmered slowly with berbere spice for a deep, warming heat. Naturally vegan and gluten-free, it comes together with pantry staples in under an hour. Serve it with spongy injera or steamed rice for a comforting weeknight meal.

Nutrition Facts

Per serving (estimated)

• 370 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 50 gCarbs
• 11 gFiber
• 4 gSugar
• 18 gProtein
• 580 mgSodium
• 700 mgPotassium
• 60 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the Aromatics

• 1 large yellow onion, finely chopped (about 2 cups)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons niter kibbeh, ghee, or vegetable oil

For the Spice Blend

• 2 to 3 tablespoons berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the Stew

• 1 1/2 cups (300 g) dried red lentils, picked over and rinsed
• 2 tablespoons tomato paste
• 5 cups (1.2 L) water or low-sodium vegetable broth

To Finish and Serve

• 1 tablespoon fresh lemon juice
• Injera bread or steamed basmati rice, for serving

Directions

1. Heat the niter kibbeh or oil in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring often, for 6 to 8 minutes until softened and lightly golden.
2. Stir in the garlic and ginger and cook for about 1 minute until fragrant, taking care not to brown the garlic.
3. Add the berbere, cumin, salt, and pepper. Stir constantly for 30 to 45 seconds to bloom the spices in the fat until deeply aromatic.
4. Whisk in the tomato paste and cook for 1 to 2 minutes, stirring, until the paste darkens to a brick-red color and smells rich.
5. Add the rinsed red lentils and the water or broth. Stir well, scraping up any browned bits from the bottom of the pot.
6. Bring to a brisk boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring every 5 minutes to prevent sticking, until the lentils are completely broken down and the stew is thick and creamy.
7. If the stew thickens too quickly, splash in a little hot water; if it stays thin after 30 minutes, simmer a few minutes longer to reduce.
8. Stir in the lemon juice, taste, and adjust the salt and berbere to your preferred heat level. Ladle into warm bowls.
9. Serve hot with torn pieces of injera used as a scoop, or spooned over steamed rice, with extra berbere on the side for heat lovers.

Cook’s Notes

• Berbere heat levels vary widely by brand, so start with 2 tablespoons for a medium heat and add more at the end if you can take it.
• Traditional niter kibbeh (clarified butter infused with cardamom, cinnamon, and nigella) gives the most authentic flavor; substitute with ghee or a neutral oil if needed.
• The stew thickens considerably as it cools. Add a splash of water when reheating to bring it back to a creamy consistency.
• For a richer finish, swirl in a tablespoon of butter or a drizzle of good olive oil just before serving.
• Like most Ethiopian stews, misir wat tastes even better the next day once the spices have had time to meld.

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