Lupin 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 magic starts with a long, slow caramelization of onions in niter kibbeh — that rich, fragrant Ethiopian spiced butter — which builds a jammy, savory base before a generous hit of berbere and tomato paste gets toasted right into the pot. Red lentils simmer down into something thick, velvety, and deeply satisfying, finished with a bright squeeze of lemon that cuts right through the richness. Lupin is a legume that quietly shows up in certain spice blends, specialty flours, and prepared sauces, so cooking from scratch with whole, clearly labeled ingredients like these is the smartest way to stay clear of it. Every component here is straightforward and easy to verify, which means you can focus on the cooking rather than the label-reading. Serve it scooped onto injera or a simple flatbread, scattered with fresh cilantro or parsley, and you've got a meal that's as comforting as it is impressive.
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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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