Ethiopian Lentil Stew recipe - ingredients, nutrition and when to eat it
This Ethiopian lentil stew gently simmers lentils and tomatoes with spices. Berbere adds a warm, spicy aroma that pairs with the bright taste of tomato.
This Ethiopian lentil stew gently simmers lentils and tomatoes with spices. Berbere adds a warm, spicy aroma that pairs with the bright taste of tomato. Serve it with injera or rice for a satisfying lunch or dinner.
World cuisine · 35 minutes to cook
Tips: The heat of berbere spice varies by brand. Start with a little, simmer, then add more to taste.
Tips: If the stew gets too thick, add water a little at a time until it reaches your preferred consistency.
Tips: Serve the stew over injera on a plate, or alongside rice.
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Ingredients (1 serving)
- Cooked lentils — 1 cup
- Tomato — 1 pc
- Onion — 0.5 pc
- Berbere spice — 1 tsp
- Garlic — 1 clove
- Ginger — 0.5 tsp
- Tomato paste — 1 Tbsp
- Olive oil — 1 Tbsp
- Water — 1 cup
- Salt — 0.3 tsp
- Injera — 1 sheet