Hazelnut Free Classic Ethiopian Lentil Stew
This deeply spiced lentil stew is the kind of dish that fills your kitchen with an aroma so good it pulls people in from the other room. The foundation is slow-cooked golden onions — jammy, sweet, and rich — layered with berbere spice blend, tomato paste, garlic, and ginger for a flavor that is complex but completely approachable. Niter kibbeh, the fragrant Ethiopian spiced clarified butter, melts everything together into something that feels both ancient and exciting. Red lentils break down into a thick, velvety stew that practically scoops itself onto a piece of injera or flatbread. A bright hit of lemon juice at the end cuts through the richness and ties every layer together. Tree nut allergies can make spiced blends and restaurant dishes feel like a minefield, but every ingredient here is straightforward and easy to verify at home. Scatter some fresh cilantro or parsley over the top and bring it straight to the table — this one is a keeper.
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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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