lentil stew - ethiopian style

Name: Lentil Stew - Ethiopian Style
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: African
Ingredients: 1 cup(s) brown lentils; 1-2 tablespoon(s) spiced butter (niter kibbeh); 1/4 cup(s) canola oil or clarified butter; 1 large onion, chopped; 1 1/2 tablespoon(s) berbere spice (or to your liking); 2 teaspoon(s) garlic, minced; 1-2 teaspoon(s) smoked paprika; 1 teaspoon(s) cumin or coriander; 1/2 tablespoon(s) fresh ginger, minced; 1 tablespoon(s) tomato paste; 2 cup(s) vegetable or chicken broth (or water) - more as needed; 2 - green onions, chopped; 2 tablespoon(s) parsley chopped (or cilantro); - salt and pepper, to taste

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Deep In The Heart of, TX

Updated on Jun 12, 2017

Lentils are a staple in Ethiopia and are eaten with injera bread (a sourdough type flatbread used as an eating utensil to pick up the stew). Niter Kibbeh (spiced butter) recipes can be found on the internet, as well, as berbere spice.

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prep time 20 Min

cook time 40 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 cup brown lentils
1-2 tablespoon spiced butter (niter kibbeh)
1/4 cup canola oil or clarified butter
1 large onion, chopped
1 1/2 tablespoons berbere spice (or to your liking)
2 teaspoons garlic, minced
1-2 teaspoon smoked paprika
1 teaspoon cumin or coriander
1/2 tablespoon fresh ginger, minced
1 tablespoon tomato paste
2 cups vegetable or chicken broth (or water) - more as needed
2 - green onions, chopped
2 tablespoons parsley chopped (or cilantro)
- salt and pepper, to taste

How To Make lentil stew - ethiopian style

Step 1

Heat up a large saucepan with oil, spiced butter and then add onions, ginger, garlic, paprika, cumin or coriander (or both), berbere - stir and saute for 2 minutes. Add stock or water if necessary to prevent burning. Add some salt.

Step 2

Wash and drain lentils and add along with tomato paste, stir and saute with a little broth of water to prevent burning. Season with salt. Then add remaining broth or water and bring to a boil.
Step 3

Reduce heat to a simmer and cook for 30 minutes or longer - this should be somewhat thick. Add parsley or cilantro, adjust salt and add pepper. Serve warm.
Step 4

This stew is usually served with a thicker consistency so it can be eaten with injera bread.
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