Ethiopian Lentil Stew
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
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.
This was really great. I added carrots before the onions for another textural element.
Nice addition. Thanks for the Tip
LOVED this recipe! I was thinking it would be good using chickpeas as well
It sure would kim. Thanks for the feedback!
What do you do with the green onions? I did not find I needed them. I used a special berber spice mix and it came out wonderful! Thank you! Will try your other recipes.
I have removed it from the list of ingredients. Not needed. Thanks for bringing this to my attention. So glad to hear it worked out well for you.
Made it with the collards recipe, loved it, plus this was a tasry & satisfying meal for vegetarians! I will definitely try more of your recipes !
I’m so excited to try this lentil stew & am also making the collards! I spent hours at the International farmers market buying all the fun spices! My lentils are soaking as I type! I’ll be sure to let you know how they turn out. Can’t wait to try more recipes!
Yaay! I’m excited for you Kjirsten! Please let me know how it turns out for you. Happy cooking! 🙂
This is so delicious! Jam packed with flavor. I made this with avocado oil for the cooking oil & used green lentils… then I crisped up some bacon in the oven & broke them into small bits & tossed that in… absolutely yummy!!
Yay! Thanks for the feedback Estee!
We made your Ethiopian lentil stew at our food festival in Taiwan. Here’s the pic: https://imgur.com/a/PmkNG. Thanks so much, we loved it!
Am SO thrilled! Thank you so much for sharing this . Means a lot to me .
I just finished making this for the first time. It was soooo good. This will be a staple in my kitchen. Thank you for sharing this recipe.
My pleasure! Thank you for taking the time to share your feedback!
I made this recipe after my boss made it so many times!! It was incredible!! I put it on top of basmati rice and a big peice of salmon on top. OMG!!! MY HUSBAND was in awe of the flavors! ThankYou for sharing!!
Hi Noel! So happy it worked all so well for you. Thanks
I have adopted three Ethiopian kids 10 years ago and rarely make Ethiopian food. We usually just go to a restaurant. I made these lentils this week, and they were fantastic. Super easy recipe and I will definitely make it again. I tweaked a couple of ingredients since I didn’t have them on hand, such as using regular paprika rather than smoked paprika and having no green onions at the time. But otherwise everything else was pretty much following the recipe. And I chose to use red lentils. I made a double batch, since I had a pretty good idea we would love it. My kids said that I should’ve tripled that. They brought leftovers to school for lunch and said all their friends wanted to try it and loved it too.
So so happy to hear this Sharon, glad so hear it was a hit with your lovely kids. Thank you so much for taking the time out to share this with me . God Bless!!!!
Hello!
So I attempted to make this recipe and it was a total fail. Was I supposed to add 3 onions? Because it was pretty much just an onion dish. Lime me and my friend were only eating onions. The recipe calls for 2 green onions and 1 onion. When I looked at the picture I was thinking to myself I think j should have added just one but it was too late. Can you help? I want to attempt again.
Forget this comment! Ha! I read too quickly. It’s one onion and 2 two green onions! Sorry ! Made it again and it was fantastic!
so, defnitely new to cooking but I’m wondering are you soaking the lentils in water for two hours prior or in the spice blend with water?
Yes you are . Soak in water in make it tender.
Hi Imma,
Thank you for posting this! I had the cabbage wot + the lentil stew tonight, for whicxh I made a berbere mixture, and a vegan spiced butter. It was delicious! (a friend came over with injeera, so it was perfect – well next time I’ll add a collard greens wot, that I have my supply of berbere and spiced butter!) However, I am a little confused with this recipe, as the list of ingredients does not match the instructions, and vice-versa. There is berbere in the ingredients, but not in the instructions, and allspice in the instructions, but not the ingredients. Also, what is the ginger coriander spice? Thank you! I am so happy I happened upon your site!
Hi Regine! So Sorry about the confusion. I have rewritten the recipe to make it clearer. Am so glad to have you on board .Thank you so much for taking the time to share your thoughts with us.
This recipe is great! And easy to make. I have served it to South Indian friends who loved it!
Thanks fro stopping by to let me know Daria! Have a great weekend !!!
I found your recipe while searching for some lentil recipes. I have just finished making them and they are wonderful. I will definitely try some more from this site. Thank you for sharing it.
Woo Hoo! Thank you so much Janet. Glad you enjoyed it . Thanks for taking the time to share your thoughts with me.