Peanut 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 the other room asking what's cooking. The heart of the flavor comes from berbere, a bold Ethiopian spice blend layered into slowly caramelized onions along with garlic, ginger, and tomato paste — a combination that builds serious depth before the lentils even hit the pot. Niter kibbeh, the fragrant spiced clarified butter traditional to Ethiopian cooking, adds a richness that ties everything together beautifully, though plain unsalted butter works as a swap if that's what you have on hand. Red lentils break down into a thick, velvety stew that practically melts on the tongue, finished with a bright hit of lemon juice to balance all that warmth. Served with injera or a simple flatbread for scooping, this is comfort food in the truest sense. Every ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking from a pantry that's already working in your favor.
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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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