Ethiopian lentil stews are loaded with flavor and texture and one of my favorites is Misir Wot, which uses two spice blends–mekelesha and berbere–to create amazing flavor. But because we’ve been cooking up dishes with the spice and oil blends we just made, berbere and vegan niter kibbeh, I want to share with you another easy Ethiopian red lentil stew that uses just these two blends, specifically, and is just as delicious. This is a super simple stew to make and although it uses the same spices as the shiro wot you will be amazed by how different they taste. They even complement each other nicely on the same plate. Love hearty lentil dishes? Be sure to try this delicious vegan lentil soup. It’s loaded with veggies and makes a delicious meal on its own.
Why you will love this recipe
Simple and one-pot. This is strictly a no-fuss recipe, and it needs just a few ingredients. It’s perfect for weeknights. Healthy. Loaded with red lentils and good-for-you spices, this spicy Ethiopian lentil stew is as nourishing as it is delicious. Nut-free, gluten-free, soy-free and vegan. The stew is suited to all diets. It’s also quite kid-friendly.
Ingredients
Red lentils (pink lentils). Soaked for an hour before cooking for best results. These are the coral-hued lentils that go by “masoor dal” in India. Vegan niter kibbeh. This spiced oil blend with notes of cinnamon, cardamom, nutmeg and allspice, is a vegan version of the spiced butter or ghee used in Ethiopian recipes, It adds so much flavor to the lentils and it’s also pretty simple to make. Red onions. You can use yellow onions or white onions but red onions, which have a spicier flavor, are great here. Ginger garlic paste. If you don’t have ginger garlic paste ready crush six cloves garlic with a one-inch knob of ginger into a paste. Tomatoes Spices: Ethiopian berbere spice blend, ground coriander and ground cumin.
Serving suggestions
Serve the red lentil stew with Ethiopian injera bread or any flatbread. Serve a vegetable dish like tikil gomen alongside. Serve it over rice for a fantastic Ethiopian meal. Eat it by itself!
Storage instructions
Refrigerate: The stew can be stored in the fridge in an airtight container for up to four days. Freeze: This Ethiopian lentil stew freezes very well. Place it in a freezer-safe container and freeze for up to four months. Reheat: If you have the time, thaw the stew in the refrigerator or for a few hours, then heat on the stove top or in the microwave. Add a little water if the stew is too thick.
More vegan stew and soup recipes
If you love this Ethiopian lentil stew, check out more vegan soup and stew recipes on Holy Cow Vegan! Check to get new recipe updates by email.
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