Spicy Ethiopian Lentil Stew

Bowl of Ethiopian Red Lentil Stew with turmeric rice.

4.97 from 60 votes

This Ethiopian-inspired lentil stew is made with spiced red lentils simmered with hearty potatoes and tender spinach. It’s healthy comfort food at its finest, and it all comes together in one pot. Serve it with rice or injera for a scrumptious vegan dinner that’s totally doable on a busy weeknight!

Prep Time10

Cook Time40

Total Time50

Course: Entree

Cuisine: American, Ethiopian

Servings:

Calories: 308kcal

Author: Alissa

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 ½ teaspoons freshly grated ginger
1 tablespoon berbere spice blend, plus more to taste (up to 2 tablespoons if you like a lot of spice)
½ teaspoon cayenne pepper, or to taste, optional
4 cups vegetable broth
1 ½ cups dried split red lentils
3 medium red potatoes, about ¾ lb. total, diced
1 (15 ounce/425 gram) can diced tomatoes
3 cups fresh spinach leaves, roughly chopped and lightly packed
Salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Add the onion. Cook the onion, stirring occasionally, for about 5 minutes, until it starts to soften.
Stir in the garlic, ginger, berbere spice, and cayenne pepper (if using). Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, lentils, and potatoes. Raise the heat and bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender and the lentils are very soft, about 20 minutes, stirring occasionally.
Stir in the diced tomatoes and let the stew continue to simmer for 5 minutes.
Stir in the spinach and let the stew continue cooking just until the spinach wilts, about 2 to 3 minutes.
Remove the pot from heat and season the mixture with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
Serve.

Nutrition