After a long day, I love coming home to something warm and simple. This lentil stew brings a little Ethiopian flavor to my kitchen without too much fuss.
The Story Behind This Recipe
This lentil stew has a kind of earthy warmth that gets you right when the weather starts to cool. It’s flavored with berbere, a spice blend that packs a gentle heat and a slightly smoky tang. Using red lentils makes it creamy without adding any dairy, which keeps things light but filling.
I like to serve it with injera bread when I can find it, but plain rice or crusty bread works just as well for soaking up the sauce. It’s perfect for making ahead, since the flavors mellow and deepen if you let it sit for an hour or two before eating.
What I appreciate most is how easy it is to throw together on a busy evening. You don’t have to be a pro with spices to enjoy the subtle layers here. A quick sauté of onions and garlic, then the lentils and broth go in, and you’re mostly hands-off as it simmers.
Friends who’ve tried this stew often ask for the recipe — it’s a neat way to bring a little unfamiliar flavor into home cooking without getting overwhelmed. Plus, it’s vegetarian and can easily be made vegan, so it fits a lot of plates around my table.
One final touch: a splash of lemon juice at the end really brightens the whole dish up. It’s a small step but makes a big difference, giving the stew that slight tang that balances the spices.
Cuisine: Ethiopian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp berbere spice blend
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt to taste
- Juice of 1/2 lemon
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Step 1. Heat the olive oil in a large pot over medium heat.
- Step 2. Add the chopped onion and cook until translucent, about 5 minutes.
- Step 3. Stir in the garlic, berbere, smoked paprika, and cumin, and cook for 1 minute until fragrant.
- Step 4. Add the rinsed lentils, crushed tomatoes, and vegetable broth. Stir to combine.
- Step 5. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until lentils are soft and the stew has thickened.
- Step 6. Season with salt to taste and stir in the lemon juice.
- Step 7. Serve hot, garnished with fresh cilantro or parsley if you like.
Tips for Success
- Rinse the lentils well to remove any debris and reduce foam while cooking.
- If the stew gets too thick, add a little extra broth or water during simmering.
- Use fresh spices if you can, as they add better flavor and warmth to the dish.
- Leftovers reheat well and flavors improve after a day in the fridge.
Variations & Substitutions
- Add diced carrots and celery with the onions for extra veggies.
- Swap red lentils for green or brown lentils, but cooking time will increase.
- Stir in some coconut milk at the end for a creamier texture.
- Top with a dollop of plain yogurt or a vegan alternative for serving.
