I’ve come to appreciate how spices can transform a simple lentil stew into something really comforting and full of character. This Ethiopian-style lentil stew uses berbere spice, which offers a nice warmth and hint of smoky heat without being overwhelming. It’s a straightforward recipe that feels both hearty and a little different from your usual stew.
The Story Behind This Recipe
I first encountered berbere spice during a trip to a local Ethiopian restaurant, and it stuck with me for how it layered warmth and complexity into the dishes I tried. Using it in this lentil stew lets me recreate that feeling at home without a lot of fuss or fancy ingredients. Lentils are always a pantry staple here, so it’s an easy recipe to pull together when you want something nourishing but not complicated.
This stew works well when I want a cozy dinner on a busy evening. I usually serve it with some warm flatbread or even over rice to soak up those flavorful juices. It also keeps well as leftovers, so it’s a good choice for cooking once and eating twice.
What I like most is how the berbere spice doesn’t overpower the earthiness of the lentils but complements it with subtle heat and a little smokiness. It’s a neat way to introduce new flavors without going all in on something unfamiliar. Plus, the process of slowly simmering everything together fills the kitchen with such a nice, inviting aroma.
Whenever I bring this to a casual dinner with friends, it’s interesting to see it get passed around. Sometimes people are surprised by the spice blend but end up asking for the recipe. I’ve found it’s a good entry point for those curious about global flavors but still wanting something approachable and homey.
Cuisine: Ethiopian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon berbere spice mix
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Plain yogurt or a squeeze of lemon, optional for serving
Instructions
- Step 1. Heat olive oil in a medium pot over medium heat.
- Step 2. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Step 3. Stir in the garlic, berbere spice, and smoked paprika, cooking for about 1 minute until fragrant.
- Step 4. Add the lentils, diced tomatoes with their juice, and vegetable broth. Stir to combine.
- Step 5. Bring the mixture to a boil, then reduce heat and simmer gently uncovered until lentils are tender, about 25-30 minutes.
- Step 6. Season with salt and pepper to taste.
- Step 7. Serve hot garnished with fresh cilantro or parsley. Add a dollop of yogurt or a splash of lemon juice if desired.
Tips for Success
- Taste the stew mid-way and adjust the seasoning, especially the spice level, to your preference.
- If the stew gets too thick, add a little extra broth or water to reach your preferred consistency.
- To deepen the flavor, you can toast the berbere spice in the oil briefly before adding onions.
Variations & Substitutions
- Swap out lentils for red split lentils if you prefer a softer texture.
- Add chopped carrots or sweet potatoes for extra heartiness.
- Serve over couscous or quinoa instead of bread or rice for a different take.
