Macadamia Free Classic Ethiopian Lentil Stew
Rich, deeply spiced, and built entirely from pantry staples, this Ethiopian lentil stew is the kind of dish that makes your whole kitchen smell incredible. The foundation is a long, slow caramelization of yellow onions — a step that takes patience but rewards you with a jammy, almost sweet base that carries the whole stew. Berbere spice blend and tomato paste get toasted directly in the pot, blooming into something bold and complex before the lentils ever hit the water. Red lentils break down beautifully as they simmer, thickening the stew into something hearty and spoonable without any need for cream or thickeners. A bright hit of lemon juice at the end cuts through the richness and ties everything together. Serve it straight from the pot over injera or flatbread, scattered with fresh cilantro or parsley, and it's a complete, satisfying meal. Tree nut concerns are completely off the table here — every ingredient is straightforward, and nothing in this recipe comes anywhere near a macadamia or any other nut.
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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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