High Fructose Corn Syrup Free Classic Ethiopian Lentil Stew
This deeply spiced lentil stew is the kind of dish that fills your kitchen with an aroma so good, neighbors might start knocking. The berbere blend brings warmth and complexity, while slowly caramelized onions build a rich, jammy base that makes every spoonful feel layered and satisfying. A bright hit of fresh lemon juice at the end lifts the whole pot and keeps the flavors lively rather than heavy. For anyone watching what goes into their food, this recipe is refreshingly straightforward — every ingredient is whole, real, and easy to verify. No packaged sauces, no sweetened spice mixes, no shortcuts that sneak in unwanted additives. The tomato paste and niter kibbeh do the heavy lifting here, adding depth and richness without anything processed or artificially sweetened. Serve it scooped onto injera for a traditional experience, or alongside any flatbread you have on hand. A handful of fresh cilantro or parsley scattered over the top adds a pop of color and a clean, herby finish that ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!