Ethiopian Lentil Stew is a deliciously healthy and spicy vegetarian lentil recipe with homemade berbere spice, spiced butter, and satisfying lentils. Every spoonful of this delectable meal will have you sighing in pure delight. And you won’t even miss the meat!
Here in California, there are excellent Ethiopian restaurants. And they really know how to spice up food. Especially their Ethiopian lentil stew. No boring food here!
Rich layers of complex flavors make it one of my favorite Ethiopian side dishes. And my family never complains when I put this exquisiteness on the table. It goes excellent with injera, rice, or quinoa. Yum!
What Is Ethiopian Lentil Stew?
Ethiopian lentil stew is a classic with wholesome ingredients and warm flavors. It has also been called misir wot, mesir wot, and yemisir wat (wat or wot means food in Amharic). But, whatever you call it, the unique taste is its signature.
Berbere spices give this lentil stew its classic Ethiopian flavors. Making my own allows me to customize it because you know I can’t leave it alone. 😉 And don’t forget super easy Ethiopian spiced ghee. It adds incredible flavor to these stewed lentils, but you can switch it to coconut oil if you want a vegan-friendly meal.
Recipe Ingredients
Stewed lentils make a simple dish with simple ingredients, so it’s easy and satisfying!
- Lentils – These tiny legumes are great nutritionally because a cup boasts 16 grams of protein and a ton of fiber. Oh yeah!
- Spices – Aside from the usual onion, garlic, ginger, cumin, paprika, and parsley, berbere sauce really ramps up this lentil recipe!
- Tomato Paste – Adding tomato paste thickens the stew while adding a lovely combination of sweet and sour.
- Broth – Vegetable broth will make it deliciously vegetarian, while beef or chicken broth will add protein. It just depends on your preferences.
How to Make Lentil Stew
Four Easy Steps
- Soak – Wash your lentils, then let them soak while you prepare the seasonings. (Photos 1-3)
- Sauté Spices – Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for 2-3 minutes until the onions are translucent. (Photos 4-5)
- Add Lentils – Then add the soaked lentils and tomato paste. Stir and sauté for 2-3 more minutes. Add stock, broth, or water and season with salt. (Photo 6-11)
- Simmer – Bring to a boil and let it simmer until it thickens. It might take about 30 minutes, depending on how you like your lentils. Throw in some parsley, adjust for salt and pepper, and adjust the stew’s consistency. (Photo 12)
- Serve warm with injera.
Recipe Variations
- Broth Swap – You can choose from vegetable or chicken broth. Use vegetable broth to make it completely vegan or chicken to add more flavor. If you want a stronger taste, use beef broth instead.
- Meaty Additions – If you want to add meaty protein, sausage, chicken, or beef are excellent choices.
Tips and Tricks
- Brown lentils taste earthy; green is peppery; red and yellow are sweet. Choose depending on your liking, but my go-to is red or yellow. It’s the family’s fav!
- Homemade berbere spice is best, but you can purchase it from an Ethiopian market or online.
- Soaking the lentils for about 2 hours may save cooking time, but it’s not necessary.
Make-Ahead Instructions
You can soak the lentils while prepping the other ingredients, such as onion, garlic, and ginger, then proceed with the recipe. Let the finished lentil stew cool and store it in an airtight container or freezer-safe resealable bag in the fridge or freezer for another day. Just heat them when you’re ready to serve.
Serving and Storage Instructions
Serve it warm after throwing parsley and adjusting the taste. Go for a whole Ethiopian meal experience by serving it with injera.
You can refrigerate the leftovers for five days or freeze them for three months. Reheat on a stove or microwave when ready to serve. You may add more water or broth as needed.
FAQs
The earthy flavor is mild on its own, but it gives a meaty texture to any dish. Which is one of the many reasons vegetarians and vegans enjoy this dish. Spicing it up works well because of its mild flavor, making it an ideal base for vegetarian hamburgers.
Lentils are legumes that are relatively smaller and quicker to cook than beans, so most recipes don’t require soaked lentils. But soaking the lentils saves cooking time and makes them easier to digest.
Lentils are very nutritious and versatile, so think of these like white paint that goes well with any color. It can absorb varied flavors of spices and seasonings. Thus, it mixes well with onion, garlic, homemade spice mix, and more!
What to Serve With Ethiopian Lentil Stew
Aside from injera, you can also try it with these side dishes below for a fantastic fusion of cuisine.
More Delicious Ethiopian Recipes to Try
Conclusion
This deliciously spicy lentil stew is so easy and satisfying for a stress-free weeknight meal. Does your family do a meat-free day? Tell me in the comments what your menu choices are when you do. ❤️
Watch How to Make It
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This blog post was originally published in December 2015 and has been updated with additional tips, new photos, and a video.
Ethiopian Lentil Stew
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Ingredients
- 1-2 tablespoons (14-28g) spiced butter (or coconut oil)
- ¼ cup (60ml) cooking oil
- 1 large onion, diced
- 1½ tablespoons (14g) berbere spice
- 2 teaspoons (6g) garlic, minced
- ½ tablespoon (1g) fresh ginger, minced
- 1 teaspoon (2g) coriander or cumin
- 1-2 teaspoons (2-4g) smoked paprika
- 1 cup (200g) lentils, soaked for 2 hours
- 1 tablespoon (14g) tomato paste
- 2 cups (475ml) broth (beef, vegetable, chicken, or water)
- 2 tablespoons (8g) parsley, chopped (or cilantro)
- Salt and pepper to taste
Instructions
- Wash your lentils, then let them soak while you prepare the seasonings.
- Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for 2-3 minutes until the onions are translucent.
- Then add the soaked lentils and tomato paste. Stir and sauté for 2-3 more minutes. Add stock or water and season with salt.
- Bring to a boil and let it simmer until it thickens. It might take about 30 minutes, depending on how you like your lentils. Throw in some parsley, adjust for salt and pepper, and adjust the stew's consistency.
Tips & Notes:
- Don’t have the spiced butter? You can switch it out with coconut oil.
- Brown lentils taste earthy; green is peppery; red and yellow are sweet. Choose depending on your liking, but my go-to is red or yellow. It’s the family’s fav!
- Homemade berbere spice is best, but you can purchase it from an Ethiopian market or online.
- Soaking the lentils for about 2 hours may save cooking time, but it’s not necessary.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Tanya says
Do you have a recipe for the flat bread/roti portrayed in the pictures?
ImmaculateBites says
Yes I do . Here’s the link to injera. https://www.africanbites.com/injera/.
camirra williamson says
made this today, but sort of combined it with another recipe that used berbere in a coconut curry with brocolli. recipe here http://getinspiredeveryday.com/food/ethiopian-inspired-berbere-chicken-curry/ . I left out the chicken and used the lentils from your recipe instead, then replaced the broth from your with coconut milk. added veggies from other recipe. very good! a lentil, brocolli, spinach coconut curry. Try it if you want another tasty way to use berbere. used your homemade berbere spice mix too!
ImmaculateBites says
Awesome! Thanks for sharing!!!
Cowgirl says
Hi Imma, I am using this recipe for a school project. What is the significance of this dish?
I look forward to your reply.
ImmaculateBites says
Am not knowledgeable in that aspect. Might have to google for more details.
Brian says
Great recipe.
Did it in an Instant Pot.
Sautéed onions with aromatics and spices in coconut oil. Stirred in a mixture of red and green lentils (two fold reason, one wanted to thicken stew and two had both red and green lentils) added liquid.
18 minutes on high pressure, natural release.
Still cooking, the house is full of delicious flavors. My empty bowl and spoon awaits, while my stomach rumbles.
ImmaculateBites says
Oh boy! I need to grab me a bowl.
Bon apetit!!!
Naima says
Thanks so much for your recipes, Immaculate. I’ve made lots of your recipes in the past and they are all good. I made this one yesterday and it was ridiculously great! Very deep, complex flavors. Thank you so much! I doubled the recipe so that it lasts longer. One thing the readers should know: there are difference between the lentils. Some maintain their shape, while others don’t. Some take longer to cook… do the research and use the one that it best for your needs. I used the green one and before purchasing, I did not know the difference in the lentils. I was curious and did some research and found out the difference letter. On a side note, I was happy with the green lentils.
I shared the recipe and your site with my family and strongly encouraged them to give it a try!
ImmaculateBites says
Hi Naima!
I appreciate you taking the time to share this tip with us. Am sure a lot of readers would benefit from this. Thank you so much for spreading the word. I’m THRILLED!!!
Lisa says
This is so delicious – I made it last night for dinner, and now I’m eating it again for breakfast (I could not wait till lunchtime 🙂
I featured these lentils and a meatless version of your jollof rice recipe as the stars of my vegan bowl. Ethiopian Lentils, Jollof Rice, sweet potato for sweetness, cucumber for coolness, raw broccoli for crunch, all on a bed of tossed greens, with a little creamy sauce drizzled over. Yum.
I made your berbere spice from scratch (from your other page), so now I’m anxious to try it in other recipes too. Thanks for the great recipes. And your pictures are marvelous!
ImmaculateBites says
HIGH FIVE!!! Now that’s what am talking ABOUT! GURRRL you ain’t fooling around…. You’ve have got me salivating here . They all sound delicious!!!! Thanks for taking the time to share this with me Liza
Dan says
This recipe is great. Thank you!
ImmaculateBites says
Awesome!
Chrissie Lavender says
Hi, in step 1 on the instructions, you mention All Spice, but it is not listed as an ingredient. Should All Spice be used in addition to the other spices listed? If so, how much?
ImmaculateBites says
It’s not required. You can leave them out.
Monika says
hello, I’d like to make your Ethiopian lentil stew and I’m not sure which lentil to use. Could you help me,please?
Monika
ImmaculateBites says
Any would do just fine. I used the yellow ones .
Rach says
Oops, sorry! I see you answered the lentil Q above
Rach says
What kind of lentils? Or am I overthinking it? 🙂
Sarah @ Champagne Tastes says
Oh this is fantastic! I love Ethiopian food but there are no Ethiopian restaurants nearby. This looks so easy.. Does it matter what kind of lentils??
ImmaculateBites says
No, it really doesn’t matter.
Annouchka says
I cooked it today. it is delicious. Thank you for your blog. You are an excellent chef
ImmaculateBites says
AWESOME!!! And you are a great cook!!!
Bintu | Recipes From A Pantry says
I am one of those people who sometimes find lentils soooo dull so I love finding new ways of cooking with them.
Susan says
This is a very tempting recipe, but before trying it, I have a few questions:
1. You said that the lentil stew is laced with Niter Kibbeh. What is that? When I think of kibbeh, I think of the Lebanese dishes where various ingredients are mixed with fine bulghur, but I don’t see any bulghur in the recipe.
2. What is Ethiopian spiced clarified butter, and where do you get it? Can you make it at home? I know how to clarify butter, but not how to spice it in the Ethiopian manner.
3. When your recipe specifies spices included in the Berbers spice mix, is that in addition to or instead of? In other words, if you use the Berbere spice, do you also add an additional 1tsp cumin? Or is it a case of only using the additional spices if you do NOT use Berbere spice mix? Just want to be sure .
This recipe looks delicious!
ImmaculateBites says
Hi Susan,
Am loving all your questions.
First, I got you covered. Check out how to make Niter kibbeh here http://africanbites.com/ethiopian-spiced-butter-niter-kibbeh/.
In regards to your other question, you use the berbere spice together with 1 teaspoon of cumin. However, feel free to approximate the spices used in berbere spice blend and add according in this lentil stew. It’s so much easier though to just use berbere spice and then add cumin and other spices. Do let me know how it works out for you. Thanks
Susan says
Thank you! I did search your site for niter kibbeh, but came up with nothing. I am guessing that auto correct was the culprit. Am eager to put all this together and make the recipes!