MSG 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 asking what's cooking. The magic starts with a long, slow caramelization of onions — a full 25 to 30 minutes until they turn golden and jammy — which builds a naturally sweet, savory base without any flavor enhancers or additives. Berbere, the bold Ethiopian spice blend, gets toasted right into the pot alongside tomato paste, coaxing out layers of warmth and complexity that taste like they took all day. Red lentils break down into a thick, velvety stew that practically melts on the tongue, finished with a bright hit of fresh lemon juice to balance all that richness. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Spoon it over injera or your favorite flatbread and scatter on some fresh cilantro or parsley for a little color and lift. It's comfort food that happens to be completely clean — and honestly, it tastes better for it.
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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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