Ethiopian 45 min

Berbere Spiced Lentil Stew

Name: Berbere Spiced Lentil Stew
Total time: 45 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 2 cups red lentils, rinsed; 1/4 cup niter kibbeh (spiced clarified butter) or regular butter; 2 large yellow onions, finely diced; 6 cloves garlic, minced; 2-inch piece ginger, grated; 3 tablespoons berbere spice blend; 2 tablespoons tomato paste; 6 cups vegetable broth; Salt to taste; Injera or bread for serving

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Ingredientsfor 2

310

Cal

16g

Protein

44g

Carbs

Fat

12 cups red lentils, rinsed
21/4 cup niter kibbeh (spiced clarified butter) or regular butter
32 large yellow onions, finely diced
46 cloves garlic, minced
52-inch piece ginger, grated
63 tablespoons berbere spice blend
72 tablespoons tomato paste
86 cups vegetable broth
9Salt to taste
10Injera or bread for serving

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Instructions

1
Heat butter in a large pot over medium heat. Cook onions for 12–15 minutes until very deeply golden — this caramelized base is the foundation of the dish. Add garlic and ginger, cook 2 minutes. Add berbere and tomato paste. Cook for 3 minutes, stirring, until the paste darkens and the spices bloom.
2
Add rinsed lentils and broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until lentils completely break down and the stew is thick and creamy.
3
Season generously with salt. The stew should be deeply savory and warmly spiced. Serve over injera (the traditional spongy flatbread) or with crusty bread. Top with a drizzle of additional berbere butter.