Nitrate & Nitrite 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 just to ask what's cooking. The heart of it is berbere, a bold Ethiopian spice blend layered over slow-cooked, jammy onions that form a rich, savory base — no cured meats, no processed shortcuts, just real ingredients doing all the heavy lifting. Red lentils simmer down into a thick, velvety stew that practically melts on the tongue, brightened at the end with a hit of fresh lemon juice. For anyone navigating processed-meat-heavy cuisines or scanning labels for hidden preservatives, this recipe is a genuine breath of fresh air — every single ingredient is whole and clean by nature. Niter kibbeh, the Ethiopian spiced clarified butter, adds a nutty, aromatic depth that you simply cannot fake, though plain unsalted butter works beautifully if that's what you have on hand. Scoop it up with injera or your favorite flatbread and finish with a handful of fresh cilantro or parsley for a little color and brightness. It's comfort food that happens to be completely free of anything you'd need to worry about.
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!