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.
Emma says
I have to say, this recipe is absolutely amazing. Pretty simple to make and tastes wonderful. Really pleased I found this recipe. Made my own berbere as recommended. Perfect amount of heat v flavour. Thanks for sharing
Amina says
Woohoo! Sounds amazing that it turns good for you. try more recipes for more amazing experiences. Thank you
Colleen Minardi says
This recipe is outstanding! All the flavors make it a luxurious dish!
imma africanbites says
Thank you for taking the time to comment, Colleen. I’m glad it turned out great for you.
KS says
Wonderful recipe! It came out just the way this dish tastes at Ethiopian restaurants.
I was able to replace the berbere spice and coriander/cumin with 1.5tbsp sambar powder (available at Indian stores) + 0.5tsp cinnamon + 0.5tsp clove powder. Also two mashed fresh tomatoes instead of the tomato paste.
The lentils were very hard even after 30min of cooking, and it would be better to soften them first in a pressure cooker or insta-pot.
Wendy Riley says
I have made this recipe so many times. I LOVE LOVE LOVE it. With the collard greens, it’s one of my all time favorites. Sometimes i add eggplant. It’s fabulous!
imma africanbites says
I love that idea of adding eggplant! Thank you for taking the time to comment, Wendy. I’m glad this always turns out great for you.
Svetlana Cherches says
I added potatoes and carrots – I LOVE this recipe. The spices are perfect.
Tiffany says
Was excited to make this, then realized my lentils were faaaaar out of date. Had red kidney beans I had made in pressure cooker and subbed those. They were the best beans I’ve ever eaten. Will try with the lentils next. This will go into rotation. Thank you!
ImmaculateBites says
Yay! Love to hear that! Love it!
Corey Anderson says
I am addicted to this Miser Wot!! So delicious, easy to make, and easy to digest. I’m making this on the regular.
Susan says
What type of lentils do you use for this recipe?
imma africanbites says
Hi, Susan. It would work for any type of lentils. But I use the yellow ones for this recipe.
Laurie Rasor says
Have A Good Day
Immaculate Bites says
Hi Laurie!
Glyn says
Delicious!!!
Sharon McNab says
Delicious!!
Immaculate Bites says
Thank you, Sharon! 🙂
Lily says
I can’t wait to make this! I’m trying all sorts on international foods to slice up my meals. Need help with one bit on this one: what is spiced butter? What spices are added to the butter?
Immaculate Bites says
Hi Lily! Here is my recipe for the spiced butter: https://www.africanbites.com/ethiopian-spiced-butter-niter-kibbeh/
Let me know how it turns out 🙂
Lily says
Thank you!!! This was my first try at an Ethiopian dish. Absolutely delicious!
Carly Farmer says
Oh wow! So yummy!!! All three recipes I have tried from your site have been wonderful! Love the canjeero/injera and the gomen.
Immaculate Bites says
Thank you, Carly! 🙂
Eugenia A says
Easy recipe to make. Delicious.
Immaculate Bites says
Thank you, Eugenia!
Rachel Hutchins says
I really liked this recipe! I usually find lentils aggressively bland, but this was nicely spiced.
Immaculate Bites says
Thank you, Rachel! Glad you liked it 🙂