Simple Tangy Ethiopian-Inspired Lentil and Tomato Stew

After a busy day, I like a stew that’s straightforward but comforting. This Ethiopian-inspired lentil stew is easy and packed with gentle spice.

The Story Behind This Recipe

This lentil stew brings a bit of Ethiopian tradition to my kitchen without needing hours of prep. I usually have dried lentils on hand, so it’s a quick go-to when I want a filling, meatless dinner.

The magic here is the berbere spice mix, which adds a smoky, spicy, and slightly sweet depth. I keep a jar ready; it’s a handy pantry staple if you want to play with Ethiopian flavors in everyday meals.

I often serve this stew with simple rice or flatbread, making it easy to scoop up the rich tomato and lentil mixture. It’s also one of those dishes that tastes even better the next day, so making a batch for leftovers is always a win.

When I cook it, I like to let the tomatoes break down slowly, creating a thick sauce that clings to every lentil. The balance of acidity and spice makes it cozy but not heavy, perfect with a green salad or steamed greens on the side.

Friends who have tried this stew often comment on its comforting warmth without being overwhelming. It’s approachable and easily adjusted for heat, so everyone around the table can enjoy it.

Cuisine: Ethiopian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

• 1 cup dried brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons berbere spice mix
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth or water
• Salt to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Step 1. Heat olive oil in a medium pot over medium heat.
2. Step 2. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Step 3. Stir in garlic, ginger, and berbere spice; cook for another 1-2 minutes until fragrant.
4. Step 4. Add the lentils, diced tomatoes with their juice, and vegetable broth.
5. Step 5. Bring to a boil, then reduce heat and simmer partially covered for 30-35 minutes, or until lentils are tender and stew is slightly thickened.
6. Step 6. Season with salt to taste.
7. Step 7. Serve hot, garnished with fresh cilantro or parsley if desired.

Tips for Success

• If you like a creamier texture, stir in a spoonful of plain yogurt or coconut milk just before serving.
• Berbere spice can be found in specialty stores or online; if you don’t have it, use a mix of smoked paprika, chili powder, and a pinch of cinnamon.
• Rinse lentils well to remove any dust or debris before cooking.
• For a quicker version, use red lentils, which cook faster but will become softer and less firm.

Variations & Substitutions

• Add chopped carrots and celery at the onion stage for extra vegetables.
• Stir in cooked spinach or kale at the end for a green boost.
• Use chicken broth instead of vegetable broth if you prefer a non-vegetarian version.
• Serve over injera bread for a more authentic Ethiopian experience.