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lentil stew - ethiopian style

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Lentils are a staple in Ethiopia and are eaten with injera bread (a sourdough type flatbread used as an eating utensil to pick up the stew). Niter Kibbeh (spiced butter) recipes can be found on the internet, as well, as berbere spice.

yield 4 -6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For lentil stew - ethiopian style

  • 1 c
    brown lentils
  • 1-2 Tbsp
    spiced butter (niter kibbeh)
  • 1/4 c
    canola oil or clarified butter
  • 1 lg
    onion, chopped
  • 1 1/2 Tbsp
    berbere spice (or to your liking)
  • 2 tsp
    garlic, minced
  • 1-2 tsp
    smoked paprika
  • 1 tsp
    cumin or coriander
  • 1/2 Tbsp
    fresh ginger, minced
  • 1 Tbsp
    tomato paste
  • 2 c
    vegetable or chicken broth (or water) - more as needed
  • 2
    green onions, chopped
  • 2 Tbsp
    parsley chopped (or cilantro)
  • salt and pepper, to taste

How To Make lentil stew - ethiopian style

  • 1
    Heat up a large saucepan with oil, spiced butter and then add onions, ginger, garlic, paprika, cumin or coriander (or both), berbere - stir and saute for 2 minutes. Add stock or water if necessary to prevent burning. Add some salt.
  • 2
    Wash and drain lentils and add along with tomato paste, stir and saute with a little broth of water to prevent burning. Season with salt. Then add remaining broth or water and bring to a boil.
  • 3
    Reduce heat to a simmer and cook for 30 minutes or longer - this should be somewhat thick. Add parsley or cilantro, adjust salt and add pepper. Serve warm.
  • 4
    This stew is usually served with a thicker consistency so it can be eaten with injera bread.
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