Photo: Lauren Rubinstein; Styling: Kim Phillips
Yield
4 servings (serving size: 1 cup lentils and 1 cup rice)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Redcucina's review

watsonfisher
December 05, 2016
We did not enjoy this as other reviewers did. We found the flavor very unidimensional and the red onion too strong. Will not make it again. 

Belanos
October 11, 2015
Your lentils may have been older. Be sure you have fresh lentils from a place with good turnover. Enjoy!

Sarah78's Review

ehighland
January 14, 2014
Great weeknight dinner. My husband and I love Ethiopian food - especially lentils. I'm a vegetarian, so this is perfect (and inexpensive!). For my husband, I added a chicken breast grilled with Berbere seasoning and a little olive oil rub.

Uccella's Review

Julie
June 20, 2013
N/A

Belanos's Review

krislady
March 03, 2013
Delicious and easy to prepare. I omitted the cilantro (don't like it) and served over brown rice. It's also nice with a dollop of fat-free Greek yogurt. The left-overs are great, too, for reheating at work for lunch.

breanne9906's Review

AMMoore
February 13, 2013
Fantastic Ethiopian flavour. I added 2 cups of diced peppers to try and get some veg in here. It is super filling and I ended up making it into 5 portions instead of 4, and would probably do 6 next time. Super good when reheated as leftovers! Definitely will do this again.

LisaRans's Review

redcucina
June 23, 2012
LOVE it! My friend, Marianne, served it at a birthday party and we all raved. She was kind enough to share the recipe. So this is the first time I made it. I doubled the recipe and plan to freeze individual portions for lunches. True to the name, it was spicy. If you're not crazy about heat, you may want to back off on the Berere spice a bit. You could always add more at the end.

MartinaSinop's Review

Uccella
April 01, 2012
N/A

pogomiss's Review

cajunchef504
October 28, 2011
An excellent dish. You can find recipes on the web for the Berbere powder. Served with zafarani rice. A must try for a good vegetarian meal.

cajunchef504's Review

jenmax
September 03, 2011
this is awesome and easy.