How to make Ethiopian ChebChebSa! (EASY) ቀላል ጨጨብሳ አሰራር!

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper

Cayenne is a common substitute for heat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens can be a more affordable leafy green.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper provides sweetness without heat.

Rinse red lentils under cold water until the water runs clear.

Soak lentils in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger; sauté for 1-2 minutes until fragrant.

Add chopped tomatoes and green chili; cook until tomatoes break down, about 5 minutes.

Mix in berbere spice and cook for an additional 2 minutes, stirring frequently.

Add soaked lentils and stir to coat with the spice mixture.

Pour in enough water to cover the lentils by about an inch; bring to a boil.

Reduce heat to low and simmer, covered, for 25-30 minutes until lentils are tender.

Stir in chopped carrots and bell pepper; cook for another 10 minutes.

Season with salt and black pepper to taste; adjust consistency with water if needed.

Add chopped spinach and cook until wilted, about 3 minutes.

Remove from heat and stir in lemon juice and chopped cilantro before serving.

Cooking Techniques

Spice Level: