Vegan Classic Ethiopian Lentil Stew

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.6

(29)

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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