Editorial sample recipeethiopianbeginnerhalalvegetariangluten-free

Ethiopian Spiced Red Lentil Stew With Garlic Butter

Name: Ethiopian Spiced Red Lentil Stew With Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: ethiopian
Ingredients: 1.5 cup split red lentils rinsed; 1 medium yellow onion finely chopped; 2 tbsp tomato paste; 1.5 tbsp berbere spice blend; 1 tbsp fresh ginger grated; 4 clove garlic minced; 3 tbsp clarified butter; 3.5 cup water; 1 tsp salt

A comforting earthy dish of split red lentils simmered with tomato berbere garlic and finished with spiced clarified butter.

Prep: 10 min
Cook: 30 min
Total: 40 min

AI-generated illustration of Ethiopian Spiced Red Lentil Stew With Garlic Butter

AI illustration

Technique to learn

spice bloom frying

Toasting whole or ground spice blends directly in warm oil or butter before liquid addition to bloom aromatic flavor compounds.

Instructions

Step 1: Heat clarified butter in a heavy pot over medium heat and saute chopped onion for 6 minutes until translucent.
Step 2: Stir in minced garlic grated ginger and tomato paste cooking for 2 minutes to lightly caramelize the tomato base.

Step 3: Add berbere spice blend and stir constantly for 1 minute until fragrant.

Step 4: Pour in rinsed red lentils water and salt then bring the mixture to a boil.

Step 5: Reduce heat to low cover partially and simmer for 20 minutes until lentils soften into a thick stew.

Step 6: Whisk or stir vigorously for 1 minute to break down remaining whole lentils into a smooth porridge consistency before serving.

Cooking tips

Rinse split lentils thoroughly in cool water until rinse water runs clear to prevent foaming.
Adjust consistency at the end with a splash of warm water if stew gets too thick.
Original home-cooking adaptation inspired by ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in