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4.96 from 49 votes
Overhead View of a Bowl of Ethiopian Lentil Stew and Turmeric Rice with Spoon
Spicy Ethiopian Lentil Stew
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
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.
Course: Entree
Cuisine: American, Ethiopian
Servings: 6
Calories: 300 kcal
Author: Alissa
  • 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
  1. 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.
  2. 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.
  3. Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
  4. Serve.
Nutrition Facts
Spicy Ethiopian Lentil Stew
Amount Per Serving
Calories 300 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 1.1g6%
Sodium 531mg22%
Potassium 1107mg32%
Carbohydrates 43.8g15%
Fiber 17.1g68%
Sugar 4.3g5%
Protein 18g36%
Calcium 50mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.