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Amazing Spicy Ethiopian Lentil Stew



  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 tsp. freshly grated ginger or 2 tsp of ginger powder

  • 3 tbsp. Berbere spice which is spicy (can find at Whole Foods or Amazon)

  • 1/4 cup of water to sauté onions, garlic ginger & Berbere

  • 4 cups vegetable broth (1 carton)

  • 1 cup water

  • 1 1/2 cups dried red lentils

  • 1 large can diced tomatoes

  • 1 cup of quartered baby carrots

  • 1 bag of fingerling potatoes with skins, cut into 3 or 4 halves depending on size

  • 3 cups fresh baby spinach, lightly packed (1 average bag or 1 average container size)

  • 2 - 3 tsp. salt (or to taste)


Stove Instructions:

  • Add onion and sauté in water 1/4 cup water until soft, about 5 minutes. Add garlic, ginger, Berbere spice and sauté 1 minute more.

  • Add broth, lentils, tomatoes, and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender about 30-40 minutes. May need to add water if potatoes aren't cooked yet vegetable broth has cooked down. Stir in spinach and continue to cook just until wilted, about 2 minutes.

  • Remove from heat and season with salt and serve.


Instant Pot Instructions:

  • Add all ingredients into the instant pot except the spinach.

  • Set on high manual 5 minutes to cook. Once finished…

  • Turn warmer off, let steam out.

  • Add spinach to wilt. Taste to see if you need to add more salt.


Note: if you have the instant pot that gives a burn alert and you receive the alert, then add 8 ounces of water and restart using 4 minutes.

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