Lentil Stew - Ethiopian Style

Lentil Stew - Ethiopian Style

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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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20 Min
40 Min
Stove Top


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

How to Make Lentil Stew - Ethiopian Style


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

Printable Recipe Card

About Lentil Stew - Ethiopian Style

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: African
Dietary Needs: Vegetarian Diabetic
Other Tags: Quick & Easy Healthy

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