Ethiopian Lentil Stew & Spicy Chickpea Stew Recipe

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Homemade blend can control spice levels and cost.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are higher in fiber, while split peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola is budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium, while bouillon is economical.

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

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

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

Add berbere spice and stir for 1 minute to toast the spices.

Mix in tomato paste and cook for another 2 minutes, stirring frequently.

Pour in vegetable broth and bring to a boil.

Add red lentils, diced carrots, and bell pepper; reduce heat to low.

Simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are tender.

Stir in fresh spinach and cook until wilted, about 2-3 minutes.

Season with lemon juice, salt, and black pepper to taste.

Serve hot with injera or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary