Spicy Ethiopian Lentil Stew Recipe | Yummly

Spicy Ethiopian Lentil Stew

Kat Schweikert: "I substituted berbere for various spices i had af…" Read More
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Spicy Ethiopian Lentil Stew

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  • 2 Tbsp. olive oil
  • 1 onion (medium, diced)
  • 3 garlic cloves (minced)
  • 1 1/2 tsp. ginger (freshly grated)
  • 2 Tbsp. spice blend (berbere, to taste, I went with 2 tablespoons but I like lots of spice)
  • 1 tsp. cayenne pepper (or to taste, optional)
  • 4 cups vegetable broth
  • 1 1/2 cups red lentils (dried)
  • 14 oz. diced tomatoes
  • 3 red potatoes (medium, about 3/4 lb. total, diced)
  • 3 cups fresh spinach leaves (sliced and lightly packed)
  • salt
  • pepper
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    NutritionView More

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    Calories310Calories from Fat45
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate51g17%
    Dietary Fiber19g76%
    Vitamin A50%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Kat Schweikert 10 months ago
    I substituted berbere for various spices i had after looking up the blend. came out a little sweet with all those traditionally sweet spices like cinnamon and nutmeg and no ground chili equivalent, but it was still delicious.
    Reviewer Profile Image
    Carrie Nelson a year ago
    I have made this recipe many times. So good and satisfying never miss the meat!
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    Nicole a year ago
    Fabulous! Left out the pepper because it was spicy enough with the other spices. I added carrots and cauliflower for more veggies. Then topped it with Greek yogurt and cilantro!
    Reviewer Profile Image
    Lisa Moore a year ago
    One of my favorites when I don't want meat!!
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    Davis 2 years ago
    Used a bit less pepper so everyone could enjoy. It’s become a favourite.
    Reviewer Profile Image
    SkillfulLineCook 2 years ago
    Love it. Great combination of spices and just the right heat (enough to make you nose run but not singe your tongue). I added chicken because my husband feels deprived if there’s no meat in something.
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    Daniel Taupin 2 years ago
    Lots of flavor. Filling and delicious. Ate it with a bit of yogurt on the side.
    Reviewer Profile Image
    Dan S. 2 years ago
    Delicious. One of our new family favorites. Definitely worth trying.
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    Geoff Fitch 2 years ago
    Soooo good! But then I have some homemade berbere we brought back from Ethiopia.
    Reviewer Profile Image
    Kiera 2 years ago
    Great! Love trying out new recipes
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    WiseCulinaire 3 years ago
    Great recipe! I added a little Ethiopian butter to it as well.
    Reviewer Profile Image
    Ben Warr 3 years ago
    it was g o o o o o o o o o o o o o o o o d
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    Melba 3 years ago
    I’ve made it 4 times now. I love it! I’ve shared the recipe with several other people, and they’ve all liked it as well. Some put a little less Berbere spice myself, I like it. It will be a much used recipe
    Reviewer Profile Image
    Cabouch 3 years ago
    This is amazing! Since we’re sheltering in place desperate times call for desperate measures and I used what I had on hand. Subbed brown lentils for red, red onion for yellow and frozen spinach for fresh. I added carrots as others did and used the full amount of spice. Cooked it an hour since brown lentils take longer. Very, very yummy with some sriracha squeezed on top. Good thing hubby doesn’t care for lentils - I get this all for myself!
    Reviewer Profile Image
    WizardCulinaire 3 years ago
    This was delicious, so flavorful! I used 2tbs of berbere, but omitted the cayenne, because it was perfect amount of heat with the 2 tablespoons! I saw someone recommended cauliflower so I added it too! It is perfect. Don’t even miss the meat! This is gonna be a staple recipe!
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    Mills 3 years ago
    This recipe taught me what berbere is and for that I am very grateful
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    Patti 3 years ago
    It was really good, I’ll be making it again!
    Reviewer Profile Image
    Jay 3 years ago
    awesome, so good def in the dinner/eats rotation.
    Reviewer Profile Image
    Shanda Edwards 3 years ago
    OMG! This is so good! I made it with the turmeric basmati rice. This is my new favorite vegan meal. I used full amount of Berbere and half of the cayenne.
    Reviewer Profile Image
    Paul Fuge 3 years ago
    This was really easy to make and it's dope.
    Reviewer Profile Image
    Elijah Ruby 3 years ago
    Really good. Such a unique flavor
    Reviewer Profile Image
    Cathy 3 years ago
    I absolutely love this dish. It never fails me. I do change it up once in awhile and it still turns out great.
    Reviewer Profile Image
    luna 3 years ago
    Really nice but I thought it needed a little something extra so added some peanut butter
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    melba abney 3 years ago
    Absolutely wonderful! We love spicy dishes. So thick and nourishing. Everyone wants me to make again, which is so easy!
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    Malinda Hayes 3 years ago
    Excellent!! Goes wonderfully with the turmeric rice recipe in the blog (which was a bit on the sticky side; I’ll use less water next time). The Berber spice blend recipe also amazing even without the fenigruk seeds. I diced the potatoes into slightly smaller pieces than in the photos. 30 minutes cook time was spot on.
    Reviewer Profile Image
    Barb 3 years ago
    This was delicious! Couldn’t make it as spicy as it calls for, but was great all the same. Definitely a keeper!
    Reviewer Profile Image
    Rutvij 3 years ago
    Tasted great! Made the spice mix fresh which made a difference.
    Reviewer Profile Image
    Andrea Wild 3 years ago
    Very tasty indeed, I added lemon juice and a teaspoon of sugar
    Reviewer Profile Image
    A 3 years ago
    very good. i got the spice off amazon
    Reviewer Profile Image
    Steven 4 years ago
    Very good! Would make again