Spicy Ethiopian Red Lentil Stew

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Spicy Ethiopian Red Lentil Stew Recipe
Photo: Lauren Rubinstein; Styling: Kim Phillips
Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com. This stew recipe is not one to be missed.
4 servings (serving size: 1 cup lentils and 1 cup rice)


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2 teaspoons canola oil
2 cups chopped red onion
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons Berbere spice
3 cups organic vegetable broth
1 cup dried small red lentils
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
4 cups hot cooked basmati rice


1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.

2. Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.

Created date

April 2010

Nutritional Information

Calories 454
Fat 3.9 g
Satfat 0.3 g
Monofat 1 g
Polyfat 1 g
Protein 19 g
Carbohydrate 85.5 g
Fiber 9.5 g
Cholesterol 0.0 mg
Iron 5.1 mg
Sodium 867 mg
Calcium 43 mg