Rating: 4.5 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light May 2010


Credit: Lauren Rubinstein; Styling: Kim Phillips

Recipe Summary

4 servings (serving size: 1 cup lentils and 1 cup rice)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

454 calories; fat 3.9g; saturated fat 0.3g; mono fat 1g; poly fat 1g; protein 19g; carbohydrates 85.5g; fiber 9.5g; iron 5.1mg; sodium 867mg; calcium 43mg.