If you’re looking to explore the rich, aromatic world of Ethiopian cuisine, these Ethiopian Spiced Lentils are the perfect place to start. This hearty, protein-packed dish combines red lentils with a warming blend of spices that will transform your ordinary dinner into something truly special. I’ve found that this recipe is not only budget-friendly but also incredibly nutritious, making it perfect for both weeknight dinners and meal prep.
Ingredients
- 2 cups red lentils, rinsed and sorted
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
Can’t find berbere spice? You can make a simplified version by combining paprika, cayenne, coriander, cumin, and cardamom. While it won’t be exactly the same, it’ll still deliver delicious results.
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in berbere spice, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add tomato paste and cook for 1 minute, stirring constantly.
- Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Once lentils are tender and have absorbed most of the liquid, season with salt and pepper to taste.
- Let the dish rest for 5 minutes before serving – it will thicken slightly as it stands.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Recipe Notes
- Red lentils cook much faster than other varieties and will break down to create a naturally creamy texture.
- Keep an eye on the liquid level while cooking – different brands of lentils may require slightly more or less broth.
- The spice level can be adjusted by varying the amount of berbere spice used.
- This dish keeps well in the refrigerator for up to 5 days and actually tastes better the next day as the flavors develop.
- For extra authenticity, serve with injera (Ethiopian flatbread) or over rice if injera isn’t available.
- To make this dish creamier, try adding a dollop of coconut milk at the end of cooking.
This Ethiopian Spiced Lentils recipe is naturally vegan and gluten-free, making it perfect for various dietary needs. The leftovers reheat beautifully, so don’t hesitate to make a full batch even if you’re cooking for a smaller group.
Ethiopian Spiced Lentils
Ingredients
- 2 cups red lentils rinsed and sorted
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 3 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in berbere spice, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add tomato paste and cook for 1 minute, stirring constantly.
- Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Once lentils are tender and have absorbed most of the liquid, season with salt and pepper to taste.
- Let the dish rest for 5 minutes before serving - it will thicken slightly as it stands.
