Almond Free Classic Ethiopian Lentil Stew
This deeply spiced lentil stew is the kind of dish that fills your kitchen with an aroma so good, people will wander in from other rooms asking what's cooking. The heart of the flavor comes from berbere, a bold Ethiopian spice blend, layered into a base of slow-cooked, jammy onions that take their time becoming something truly special. Niter kibbeh — Ethiopian spiced clarified butter — adds a rich, nutty depth that regular butter simply can't replicate, though unsalted butter works beautifully if that's what you have on hand. Red lentils break down into a thick, velvety stew that practically melts on the tongue, finished with a bright hit of lemon juice to balance all that warmth. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients — every component is straightforward, and there's nothing hidden to second-guess. Spoon it over injera for a fully traditional experience, or scoop it up with any flatbread you love. A scatter of fresh cilantro or parsley at the end adds a pop of color and freshness that makes the whole bowl feel complete.
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 2 medium yellow onions, finely diced
- 3 tbsp niter kibbeh (ethiopian spiced clarified butter) or unsalted butter
- 2 tbsp berbere spice blend
- 1 tbsp tomato paste
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 3 cups water
- 1 tsp kosher salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- injera or flatbread, for serving (optional)
- 1–2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the niter kibbeh in a large heavy-bottomed pot or Dutch oven over medium heat until melted and shimmering. Add the onions and cook, stirring occasionally, until deeply golden and jammy, about 25–30 minutes. Reduce the heat to medium-low if the onions begin to scorch at the edges.
- 2
Push the onions to the side of the pot and add the garlic and ginger directly to the cleared space. Cook, stirring, until fragrant, about 1 minute, then stir them into the onions.
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