This is absolutely simple but appetizing Ethiopian Lentil Stew Uses Red Lentils, Barbere Spice Blend and Nighter Kibeh to create vibrant flavors that will linger on your palate for a long, long time!
Ethiopian lentil stews are loaded with flavor and texture, and one of my favorites is misir wat, which uses a blend of two spices – mekelesha and bebare – to create amazing flavors. But since we’re cooking with the spice and oil mix we just made, Berbere and Vegan Nighter Kibeh, I want to share with you another easy Ethiopian red lentil stew that uses these two mixes, specifically, and is just as delicious.
This is a very simple stew to make and although it uses the same spices as Shiro Wat, you will be surprised at how different they taste. They even complement each other beautifully on the same plate.
Index
Why you will love this recipe
- Simple and one-pot. This is strictly a no-fuss recipe, and requires only a few ingredients. It’s perfect for a weeknight.
- healthy. Loaded with red lentils and good-for-you spices, this spicy Ethiopian lentil stew is as nutritious as it is delicious.
- Nut-free, gluten-free, soy-free and vegetarian. Stew is suitable for all foods. It’s also pretty kid-friendly.
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- Red lentils (pink lentils). Soak for an hour before cooking for best results. These are coral-hued lentils that go by “musur dal” in India.
- Vegan Nighter Kibeh. This spiced oil blend with notes of cinnamon, cardamom, nutmeg and allspice is a vegetarian version of the spiced butter or ghee used in Ethiopian recipes, it adds so much flavor to lentils and it’s also quite easy to make.
- red onion. You can use yellow onions or white onions, but red onions, which have a spicy flavor, are great here.
- Ginger garlic batter. If you don’t have ginger-garlic paste, grind six cloves of garlic with a one-inch knob of ginger into a paste.
- tomato
- spices: Ethiopian berbere spice blend, ground coriander And cumin.
Serving advice
- Serve the red lentil stew with Ethiopian injera bread or any flatbread.
- Serve it over rice for a delicious Ethiopian meal.
- Eat yourself!
Recipe FAQs
You don’t have to, but it will cut down the time needed to cook the lentils a bit. If you don’t have time to soak the lentils, add about 5-10 minutes more to the cooking time.
If you’ve used my Berbere spice mix recipe, you’ll probably find this stew pleasantly spicy but not too spicy (unless you absolutely can’t stand the heat). If you like spicy food, you can add some red or paprika along with other spices.
Most Ethiopian stews are very thick in consistency, so you can easily scoop them up with a slice of injera. But follow only one rule in your kitchen — you have to love it! So if you like your lentil stew soupier, add more water.
Use the saute function for steps 1-4 to create an Instant Pot recipe. After adding the lentils in step 5 add three cups of water or vegetable stock, click the lid into place and set the lentils to pressure cook for 10 minutes.
Storage instructions
- Keep in fridge: Stew can be stored in an airtight container in the refrigerator for up to four days.
- freeze: This Ethiopian lentil stew freezes very well. Place it in a freezer-safe container and freeze for up to four months.
- Reheat: If you have time, refrigerate or thaw the stew for a few hours, then reheat on the stovetop or in the microwave. Add little water if the stew is too thick.
More vegetarian stew and soup recipes
If you like this Ethiopian Lentil Stew, check out more vegetarian soup and stew recipes at Holy Cow Vegan!
Ethiopian Lentil Stew
This absolutely simple yet appetizing Ethiopian lentil stew uses red lentils, Berbere spice mix, and nighter kibbeh to create vibrant flavors that will linger on your taste buds for a long, long time!
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Serving: 8 serving
Calories: 127kcal
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instructions
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Add chopped onion to a dry saucepan over medium heat. Add a teaspoon of salt and saute until the onion softens and starts to brown.
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Stir in a tablespoon of vegan nighter kibbeh and ginger garlic paste. Fry for a couple of minutes.
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Add the tomatoes to the saucepan and mix. Cook for a few minutes until the tomatoes are very soft and mushy.
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Stir in the bebare, coriander and chopped coriander. Mix and cook the spices with tomatoes and onions for a few minutes.
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Stir the lentils and add two cups of water. Mix, bring to a boil, cover and cook for 20-25 minutes or until the lentils are very soft and mushy. Add more water if needed and/or reduce heat to medium-low.
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Towards the end of cooking you can stir in another tablespoon of Niter Kibbeh for even more flavor. Also add more salt as required. The stew is ready when it is very thick and bubbly and you see a few drops of oil on top. Turn off heat and serve warm or hot.
Recipe notes
- You don’t have to soak the lentils, but soaking will shorten the cooking time. Drain all the soaking water before adding the lentils to the pot.
- If you’ve used my Berbere spice mix recipe, you’ll probably find this stew pleasantly spicy but not too spicy (unless you absolutely can’t stand the heat). If you like spicy food, you can add some red or paprika along with other spices. You can add more barbeque but taste the stew before you do.
- Most Ethiopian stews are very thick in consistency, so you can easily scoop them up with a slice of injera. But follow only one rule in your kitchen — you have to love it! So if you like your lentil stew soupier, add more water.
- You don’t need a garnish but you can chop some cilantro and add it to the stew after turning off the heat.
Storage Instructions:
- Keep in fridge: Stew can be stored in an airtight container in the refrigerator for up to four days.
- freeze: This Ethiopian lentil stew freezes very well. Place it in a freezer-safe container and freeze for up to four months.
- Reheat: If you have time, refrigerate or thaw the stew for a few hours, then reheat on the stovetop or in the microwave. Add little water if the stew is too thick.
nutrition
Calories: 127kcal | Sugars: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Potassium: 320mg | Fiber: 8g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 3mg
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