This Ethiopian lentil stew is made with veggies and hearty potatoes simmered in berbere-spiced red lentils, for a healthy and flavor-packed dish that's totally doable on a busy weeknight.
If you go to an Ethiopian restaurant you should find something on the menu that looks something like this dish, but it would be called misir wat, and it would be incredibly delicious. I had no idea when I first tried that dish how easy it was to make at home, but here it is, something very no-fuss that you can easily cook up on a weeknight in one pot.
It shouldn't have really been a surprise though. I know red lentils are super easy to work with. Red lentil soup and red lentil chili are a couple of my favorite weeknight dinners.
I threw some extras into my stew, just because I like extras. The potatoes, tomatoes and spinach wouldn't be found in traditional versions of the dish, at least as far as I'm aware, but who doesn't love potatoes, tomatoes and spinach?
My other reason for the additions was to make up for the lack of injera, which is a big spongy sourdough tasting pancakey thing that this dish would normally be served with. If you can get your hands on one (or make it), I say go for it. It's delicious. I'm a bit challenged in that department, so I've been known to seek out creative swaps.
As you can see, I threw some turmeric rice into the meal as well. It's March, so winter is almost over and I'm going to carbify my meals as much as possible while I still have the cold weather as an excuse. If you'd like to go that route, just cook up some basmati with oil and a pinch of turmeric.
The key to making this meal so tasty and easy is Ethiopian berbere spice, which I definitely recommend having on hand, as it turns everything in it's path to delicious. I was lazy this time and bought mine online, but you can also make your own.
By the way, if you're looking for more cozy African stew deliciousness, check out my African peanut stew recipe.
More Global Stew Recipes
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Spicy Ethiopian Lentil Stew
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ tsp. freshly grated ginger
- 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
- ½-1 tsp. cayenne pepper, or to taste, optional
- 4 cups vegetable broth
- 1 ½ cups dried split red lentils
- 1 (14 oz. or 400 gram) can diced tomatoes
- 3 medium red potatoes, about ¾ lb. total, diced
- 3 cups fresh spinach leaves, sliced and lightly packed
- salt and pepper to taste
Instructions
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Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
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Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
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Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
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Serve.
Emma {Emma's Little Kitchen} says
Hooray! Ethiopian food is one of my favorites, but I always seem to miss the mark when I recreate it at home. I'll have to give this one a go!
Amelia says
What a delicious and comforting dish.
Patti says
Thanks Alissa!!! Very yummy and a nice hearty winter meal. I actually bought the berbere spice a while ago but haven't used it until now - so this recipe came just in time! :-)
I used 2 Tbsp. Berbere and a little more cayenne because I also like it a bit more spicy. I turned the stew into a soup as I added more veggie broth. Before serving I added a little freshly squeezed lemon juice, which goes really real with red lentils. Will add this recipe to my personal recipe book - next time I will go with the stew / rice version. :-D
Alissa Saenz says
Nice! I was considering making it into a soup too. Glad you enjoyed it!!
Jatin Sarvaiya says
Berbere spice blend is so similar to Garam Masala found in India
Alissa Saenz says
It does have some of the same spices and I think this would be delicious with garam masala too. :)
Ella says
This recipe is amazing! I had a project for class where I had to take something Ethiopian and it was loved by everybody! I still make this for myself and it's so delicious! Thanks for sharing :)
Alissa Saenz says
Awesome! I had to to a project like that for a cooking class once (Moroccan food!), and it made me smile to hear that you used my recipe for what sounds like a similar project. :) Glad everyone enjoyed it. Thanks so much for letting me know!
Denice says
Do I cook the lentils before I add them ? Thanks
Alissa Saenz says
Nope! Just add the dried lentils - I updated the ingredients list to clarify.
brittany duggan says
Is this made with canned or dried red lentils?
thanks
Alissa Saenz says
Dried - I just updated the ingredients list to clarify. :)
Crystal says
I made this tonight. I made my own spice mix. It was wonderful and SPICY. I followed the recipe almost exactly. I added some peppers that needed to be used up. I used chicken broth instead of vegetable because that is what I had. So wonderful with rice and naan....we eat a lot of Indian food and it had a very Indian flavor to it, but I did go heavy on the cardamon. Thanks for sharing.....so yummy.
Alissa Saenz says
Glad you enjoyed it! Thanks for stopping back to let me know! :)
Kelly Turner says
What type of rice did you use?
Alissa Saenz says
I used basmati rice. So good!
Janet Lawrence says
I made this dish at Easter for a pot luck at work. Many of the women I work with are from Ethiopia and the Sudan. They were saying that during Easter they only Vegan food and were worried that there would be nothing for them to eat. I said I would make them this dish and turmeric basmati rice. I went to the local African Food Mart and purchased the berbere spice. I followed your recipe to the letter as I didn't want to over spice the dish.
Well, the gals loved it and were thrilled that a Canadian white woman could make a dish they would be thrilled to serve to their families. They haven't had this dish with the potatoes and spinach before so they all took some home to share with their families ... along with the recipe!
Thank you so much for this deliciously wonderful recipe. I made a batch for myself and put some single servings in the freezer. I have been challenged by the women to try making Ethiopian Injera Flatbread. Do you have a recipe?
Alissa Saenz says
I'm so happy to hear that! Thank you so much for letting me know it was a hit! I don't have an injera recipe - I tried to make it once a few years ago but wasn't successful. If I can get it to work I'll definitely post the recipe. :)
Chelsea says
I just tried this tonight and am sooo thrilled with the results! I no longer live anywhere near am Ethiopian restaurant and was fiending for this dish and I can't tell you how happy I am with how this turned out :) the potatoes really added to it since I sadly have no injera.. I'm so excited that it was so easy to make a big batch for multiple dinners! Thank you!!
Alissa Saenz says
Yay! I'm glad you enjoyed it! I'm working on homemade injera - it's tricky!
Josie says
I just made this tonight and it was incredible :O I made my own spice mix as I didn't have the one listed. Will be a new regular meal! Any other vegan Ethiopian dishes you suggest?
Alissa Saenz says
I'm glad you enjoyed it!! I only have one other Ethiopian-inspired recipe on my site: https://www.connoisseurusveg.com/ethiopian-berbere-spiced-chickpeas-polenta/ (You can use the same spices!) And here's one that I've had bookmarked for a while: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html - I haven't tried it but it sounds delicious. :)
Phyllis says
Not sure how to make spice or even know what the one they suggest is
Anna says
Made this tonight in the instant pot. Sautéed onions in sauté mode, then cooked everything on high pressure for 10 minutes. Released the steam and stirred in the spinach. Sooo..... if anyone asks if they can use their instant pot, the answer is YES!
Alissa Saenz says
Yay! I'm glad to hear it worked out!! Thanks Anna!
Beth McCrea says
Ooh, wish I had read your comment sooner. I really wanted to use my Instant Pot but didn't know how long to cook it. But this is great for next time! Thanks.
Lilian says
Does that say one can (14oz)of chopped tomatoes?
Thanks
Alissa Saenz says
Yes, that's correct!
Bel says
DELICIOSO! GRACIAS POR LA RECETA, SALUDOS DESDE CHILE.
Marc says
Thank you for this delicious recipe! we really loved it and almost ate the hole pot at once. will be a regular from now on. greetings from Germany.
Alissa Saenz says
I'm so glad it was a hit!! Thanks so much Marc!
Ashley says
Do you peel the potatoes?
Alissa Saenz says
I don't, but that's really a personal preference. Feel free to peel them if you like them better that way. :)
Diana says
I would really like to make this recipe but I gave not managed to find the Berbere spice as yet. I noticed some say that they have made their own. Are you able to let me know how please so I can give it a go. I can't wait as this recipe looks right up my street.
Alissa Saenz says
Yup! Here's a link to a recipe for the berebere spice: https://www.daringgourmet.com/berbere-ethiopian-spice-blend/ Enjoy!!
Mary says
Penzey's Spices has it , too.
Cindy says
Amazon. Great selection and orice.
Emily lupatkin says
Can this be made in a crockpot?
It looks so delicious!!
Alissa Saenz says
I'm sure it can, but I haven't tried it so I'm not sure about the cook time. I'd love to hear how it works out if you try it!
Sunny says
Just made this and it is delicious! My toddler helped me! I used about half the berbere spice and it was still spicy. I bet golden raisins could be good in this too. To the rice I added some turmeric for color. Thanks for sharing an easy, healthy and yummy meal!
Alissa Saenz says
You are welcome! I'm glad that you enjoyed it! You can adjust the seasoning to taste - let me know it you try the golden raisins!
chris says
Can this be frozen? I'm about to have a baby soon, and would love to make this, then freeze it and re-heat when we're back home.
Alissa Saenz says
I think so, but I'm not sure how the potatoes will hold up - I've heard that freezing them messes with the texture. You could always err on the side of caution and leave them out.
Chelsea says
I love this recipe so much, I'll eat it with naan if I can't buy injera anywhere and it's so good! My favorite recipe for these lentils so far. I love the added potatoes to make them more filling
Alissa Saenz says
I'm so glad you're enjoying it! I've actually used naan instead of injera too! :)
Astha says
Hey Alissa !! this recipe is awesome.. just tried this day before yesterday using Indian Garam Masala with brown rice and the result was superb !! my hubby who isn't too adventurous with food also loved it.. thank you..
Alissa Saenz says
Yum!! I bet this was great with garam masala! I'm glad you both enjoyed it! Thanks Astha!
Diane says
I’m not a fan of red potatoes could sub them for white or even sweet?
Alissa Saenz says
Yup! Either should work just fine. :)
Shireen says
Thank you for sharing this recipe. It was so delicious when I made it AND fast. It tasted better the 2nd day and on. I didn't have berbere spice, but I looked up a recipe online and just cobbled together my own version with what spices I had on hand and what amounts I wanted. Also, I added some maple syrup and balsamic vinegar at the end because that's how I roll. AND I had a delicious lunch for work for several days after.
Alissa Saenz says
I'm glad you enjoyed it!! I really like this one as leftovers too. :) Thanks Shireen!
DPHiggins says
I’m making this now in the instant pot with purple and sweet potato I didn’t have spinach so added fresh peas which I thought may sub well, also got the rice goiing. Smells so good ! Thank you
Alissa Saenz says
That sounds delicious!! Enjoy!
Mary says
I would love to make this in my Instant Pot!
Helen says
Making this right now, smells so good, didn’t have fenugreek or cardamom but added curry powder and onion powder instead. I am a spice freak so fenugreek and cardamom are on my grocery list! Can’t wait to eat this gem!
Alissa Saenz says
I hope you enjoy it!!
Mario says
Thank you! I did it with ras el hanout as I didn´t have the berbere spice blend and it was delicious! :)
Alissa Saenz says
That sounds excellent! Glad you enjoyed it!!
Sherry says
Just finished making this. Waiting patiently for the rice to finish. I used extra Berbere as I like spicy. Smell wonderful. Thank you for posting.
Alissa Saenz says
Thanks Sherry! I hope you enjoy it!!
Sharene says
Hello, is this 300 calories per cup?
Alissa Saenz says
300 calories per serving, which is approximately 1 1/2 cups (1/6 of the recipe). :)
Marsha says
Can I make my own berbere spice? I'm having trouble finding it with kosher certification
Alissa Saenz says
Yup! Give this one a try - https://www.daringgourmet.com/berbere-ethiopian-spice-blend/ :)
Julie Jenej says
This dish was absolutely delicious, there is soooooo much flavour. I made the Berbere as per your recipe minus 1 or 2 spices, thank you so much for this flavoursome recipe, I make this once a week for my vegan daughter and the rest of the family love the flavours. I'm now looking to try some other delicious recipes on your website, thumbs up from me :) Julie
Alissa Saenz says
Thanks so much Julie!! I'm so glad you and your family are enjoying this one!!
David says
What is the recipe for the rice that accompanies the lentil stew? It looks delicious.
Alissa Saenz says
That's just basmati rice cooked with a pinch of turmeric! It doesn't change the flavor much, but it adds some nice color and anti-inflammatory benefits. :)
Carol says
Thank you, so much! This looks really great and I am so happy you included a recipe for berbere! Is it possible to replace the red potatoes with yams?
Alissa Saenz says
Absolutely! I've heard from a couple of readers that did that and said it turned out great. Enjoy!
Carol says
Thanks for your reply, Alissa! I am doing some reading and it says that sweet potatoes take 1 1/4 hours to cook in a stew. Maybe I should cook them first some before adding...
Carol says
Super tasty, Alissa! I will be making these on a weekly basis! I sauteed the sweet potatoes for five minutes first, then added the onions, etc. Loved it! Thank you so much, for your recipe!!
Alissa Saenz says
I'm so glad you enjoyed it!! Thanks Carol!
Rosemary says
Hi, I’m looking forward to trying this. Is there a way to convert this to cook in an instant pot?
Alissa Saenz says
I'm sure there is, but I don't have an instant pot so unfortunately I'm not sure how to go about it. If you can make it work I'd love to hear about it!
Kori Quatermass says
I dislike super mushy veggies so 12 minutes might not be enough for everyone but I posted my Instant Pot adaptation below. Also, i reduced the broth a little because unlike stove top with the lid off, you aren't going to get any evaporation.
Alissa Saenz says
I'm so glad you enjoyed it, and thanks so much for sharing your instant pot adaptation - I know that will be super helpful for some readers!
Fredrick says
I discovered this wonderful stew on Facebook earlier this summer, and I love it. In fact, I'm cooking it again right now. I like to add more ginger and spinach because, well, I love lots of ginger and spinach, and this time I'm adding three sliced carrots, which I think will be delicious.
Alissa Saenz says
Sounds delicious! I'm so glad you're enjoying it!
Jill says
Hi, I made this tonight and it was very tasty! My red lentils got rather mushy though. Any suggestions? I used dried red lentils.
Alissa Saenz says
Hi Jill! Red lentils pretty much always fall apart when you cook them. If you'd prefer firmer lentils you could try subbing green or brown!
Victoria Zasikowski says
I just made this but left out the potatoes as forgot to keep some back yesterday when cooking roasties.
This is VERY good, but my mouth is on FIRE after using 2 tbsp. Berbere and half a tsp cayenne. I'd say it is between a madras and a vindaloo when this much is used ! I had to add extra tomatoes which haven't made a huge difference. I will definitely make this again but with less spice . Great recipe - thanks,
Alissa Saenz says
I'm so glad you enjoyed it! It can get pretty spicy though, especially if you use a particularly hot berbere blend. Thanks Victoria!
Janne Swearengen says
Can you sub baby kale for spinach? I used up all my spinach last night and would like to try this recipe tonight!
Alissa Saenz says
I think that would work great! Enjoy!
Ro says
Can I substitute with regular lentils?
Thanks
Alissa Saenz says
It should work, but the texture will be different and it might need a bit of extra cook time. Enjoy!
Janne Swearengen says
Made this last night. Subbed a cup of green lentils along with the 1/2 cup of red. Also used baby kale since it's what I had on hand. Used Brown Basmati rice as well. It was delicious. Posted pics on my The Elf in the Kitchen FB page along with the link to your recipe.
Alissa Saenz says
Sounds like a delicious variation on the dish! I'm glad you enjoyed it!
Ericka says
Did you cover while cooking?
Alissa Saenz says
Nope!
Kori says
I absolutely love this recipe, thank you. I moved to a rural area over an hour away from Ethiopian restaurants. Although this doesn't feel super traditional over rice, with potatoes, etc. the flavors are exactly what I wanted and it is hearty enough to be perfect for fall.
I made a batch as written this morning for my family (but in my Instant Pot) and I am making a double batch now for lunches and freezing. After sauteeing the onion for 5 minutes and spices for 1 minute I added the remaining ingredients, put the lid on, and cooked for 12 minutes on high pressure. I did have to reduce the broth in a doubled batch just a bit to get it under the 4L line for pressure cooking in the 6L pot.
Jenni says
I love this recipe. I add a few more potato’s, more spinach and an extra can of tomatoes. I made it inthe IP as instructed by another in the comments and 10 minutes on manual worked perfectly!
Alissa Saenz says
Glad you enjoyed it! I'll have to get my hands on an Instant Pot soon so I can try. :)
Susanne says
Made this tonight for dinner. First time I've used the berbere spice that I bought a few months ago- not sure why I waited so long. Amazing! A lovely warm spice with a hint of hint. Loved it and loved the recipe. Thank you for posting this! A definite repeat recipe!
Alissa Saenz says
Wonderful! I'm so glad you enjoyed it!
Quinn says
I made this ahead of the cold front scheduled for tomorrow. It is sooooo good. It might not make it till tomorrow 🤗
Alissa Saenz says
I'm glad you like it!! Enjoy!
Lily says
This sounds great! But how can you say prep time is 5 minutes? It can take 20 min to a half hour to chop up potatoes and peppers etc.Confused about the math with prep time as it's nice to know the actual realistic prep time for your meals.
Marilyn says
Question did you use whole red lentils or split red lentils. They look red so am assuming they are split red lentils. I am going to make this tin my Instant Pot so I appreciated other Instant Users’ comments that they cooked the stew for 10 minutes (manual pressure). What was the NPR (Natural Pressure Release) time? I am thinking 10 minutes. I will also make Basmati Rice with Garam Masala and turmeric to go with the stew.
Alissa Saenz says
They're split - thanks for asking! I just noted that in the recipe. I'm not sure about the Instant Pot method, but I plan to get an Instant Pot soon, and I'll be sure to experiment with this recipe when I do. :)
Marilyn says
Made this stew in my Instant Pot. Sautés the garlic (sauté mode) and added the garlic, ginger and spices..sautéed for another minute. Then added the split red lentils, broth, tomatoes, and cubed potatoes and switched to manual pressure for 10 minutes. After NPR, I turned the Instant Pot off and added a handful of Spinach and stirrednit in. Served with Basmati Rice that was seasoned with turmeric and Garam Masala (which is the Indian version of Berbere). Delicious. You will love your Instant Pot!!
Alissa Saenz says
Yay!! Thanks so much for the detailed instructions - I'm sure lots of readers will appreciate that! I'm so glad you enjoyed it!
Jacob says
I made this with the berbere spice blend here: https://www.daringgourmet.com/berbere-ethiopian-spice-blend/
It was very tasty. Was even better after about an hour after it had cooked, seems the spices had time to infuse a bit. Will definitely make this again!
Alissa Saenz says
Yay! Glad you like it! Thanks so much Jacob!