Pork Free Classic Ethiopian Lentil Stew

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.6

(29)

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 magic starts with a long, slow caramelization of onions in niter kibbeh — that rich, fragrant Ethiopian spiced butter — which builds a jammy, golden base that carries the whole dish. Berbere, the bold spice blend at the heart of Ethiopian cooking, gets toasted right into the pot alongside tomato paste until it darkens and blooms, giving the stew its signature depth and warmth. Red lentils then simmer down into something thick, silky, and almost porridge-like, finished with a bright hit of lemon juice that lifts everything at the end. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-checking or substitution stress — just straightforward, honest cooking. Scoop it up with injera or your favorite flatbread and scatter some fresh cilantro or parsley on top for a meal that feels both comforting and a little special.

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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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