Spicy Lentil Stew
Submitted by sheron
Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.
YIELD
8 servingsPREP
45 minCOOK
15 minREADY
60 minBerbere, that incendiary Ethiopian spice blend, is what makes this lentil stew sing with layers of heat and warmth.
Ghee carries the spices as you sauté onions and garlic, building a fragrant base for tomatoes and tender lentils that simmer into a thick, saucy stew.
Serve it with spongy injera bread or warm pita for scooping, and watch it disappear faster than you’d expect from something so simple.
Chef Tips
- Toast berbere spice blend briefly in the ghee to wake up its complex flavors
- Reserve some lentil cooking liquid to adjust consistency at the end
- Green peas add a pop of sweetness that balances the heat beautifully
- Make it vegan by using coconut oil instead of ghee without losing richness
Ingredients
Directions
Rinse and cook lentils.
When done, drain and set aside.
Reserve stock for later in the recipe.
Sauté onions and garlic in the ghee until onions are just translucent.
Add berbere, cumin and paprika.
Sauté for a few minutes longer, stirring occasionally to prevent anything from burning.
Mix in tomatoes and tomato paste.
Simmer 10 minutes. Add stock and continue simmering.
When lentils are cooked, mix them into the sauté.
Add green peas and cook another 5 minutes.
Add salt and pepper to taste.
Serve with Injera bread or pita bread.
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