Ethiopian Red Lentil Stew

Adapted from Big Vegan Flavor (a 2025 James Beard nominee), I first tasted this dish while visiting my son, Weston, and his foodie wife, Christine. The flavors are big, balanced, and taste better with time. Weston and Christine, who live in Raleigh, serve it with some of the best local bread I’ve ever eaten; I serve it over brown rice topped with arugula. Serves 4 or more, depending on accompaniments.

INGREDIENTS

  • 1 cup red lentils

  • 1 Tablespoon neutral oil of choice

  • 1 medium red onion, finely diced

  • 2-4 pressed garlic cloves

  • 1 Tablespoon grated fresh ginger

  • 2 Tablespoons tomato paste

  • 2 Tablespoons Berbere Spice Blend (I get mine at Fresh Market in Williamsburg)

  • Salt

  • 2 ½ cups low-sodium chicken broth (or use vegetable broth or water)

  • ½ cup fresh cilantro leaves and tender stems, chopped

 

PREPARATION

  1. Soak the lentils in cold water while you prep everything else. Drain and rinse the lentils until the water runs mostly clear.

  2. In a large deep sauté pan, heat the oil over medium high heat. Once shimmering, add the onions and a pinch of salt. Cook until a bit browned, stirring occasionally, 6-7 minutes.

  3. Reduce the heat to medium and add the garlic and ginger. Stir frequently for 1-2 minutes, then add the tomato paste and 1 ½ Tablespoons of the berbere. Stir frequently for about 2 minutes, adding a splash of water to prevent burning.

  4. Pour in the broth to deglaze, scraping up any bits stuck to the bottom of the pan. Add the lentils and 1 ½ teaspoons salt and stir to combine.

  5. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes, stirring occasionally. Uncover and simmer for 10-15 more minutes, until the lentils are very soft and meld into the stew. Depending on their age, your lentils might not become soft in this timeframe, so continue to cook, covered, until tender. (This may take another 30 minutes or more.)

  6. Serve immediately with bread or over white or brown rice, or refrigerate overnight to allow the flavors to meld.

RecipesSusan JohnsonComment