Ethiopian Spiced Lentil Stew recipe - ingredients, nutrition and when to eat it
Ethiopian spiced lentil stew is made by gently simmering lentils with berbere spice, onions, and tomatoes until tender.
Ethiopian spiced lentil stew is made by gently simmering lentils with berbere spice, onions, and tomatoes until tender. Its gentle heat and deep spice flavors make it a satisfying lunch or dinner served with flatbread or rice.
World cuisine · 45 minutes to cook
Tips: Berbere spice blends vary in heat. Start with a little less, then add more at the end if you like.
Tips: If the stew is too thick, add water a tablespoon or two at a time. If it’s too thin, simmer uncovered for a few more minutes.
Tips: Flatbread or rice is an easy-to-find alternative to injera.
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Ingredients (1 serving)
- Cooked lentils — 180 g
- Onion — 0.5 pc
- Tomato — 1 pc
- Berbere spice — 1 Tbsp
- Garlic — 2 clove
- Ginger — 1 tsp
- Olive oil — 1 Tbsp
- Water — 180 ml
- Salt — 0.3 tsp
- Injera — 0.5 sheet