Name: Ethiopian Lentils Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Ethiopian
Ingredients: 1 cup green or brown lentils; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 cup diced tomatoes (fresh or canned); 2 tbsp Ethiopian spice blend (berbere); 4 cups low-sodium vegetable broth; 2 cups fresh spinach; 2 tbsp olive oil; Salt and pepper to taste

Description

This Ethiopian Lentils recipe features tender green or brown lentils simmered in a flavorful sauce of onions, garlic, ginger, tomatoes, and a vibrant berbere spice blend. Enhanced with fresh spinach and olive oil, this hearty dish captures the essence of Ethiopian cuisine with its rich aromas and bold spices. Perfect as a nutritious vegetarian main or side dish, it’s simple to prepare and packed with plant-based protein and fiber.

Ingredients

Scale

Main Ingredients

1 cup green or brown lentils
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 cup diced tomatoes (fresh or canned)
2 tbsp Ethiopian spice blend (berbere)
4 cups low-sodium vegetable broth
2 cups fresh spinach
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Prepare Ingredients: Rinse lentils under cold water until clear to remove excess starch and impurities. Finely chop the onion, mince the garlic, grate the fresh ginger, and dice the tomatoes to prepare for cooking.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, which develops sweetness. Then add minced garlic and grated ginger, stirring for about 1 minute until fragrant to build flavor.
Add Spices: Stir in the Ethiopian berbere spice blend and cook for an additional minute. This toasts the spices lightly and enhances their aroma and taste.
Cook Lentils: Add the rinsed lentils, diced tomatoes, and low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to low to simmer. Cover the pot and let it cook gently for 25-30 minutes until lentils are tender but not mushy.
Finish with Spinach and Season: Stir in fresh spinach and cook for about 2 minutes more until wilted. Season with salt and pepper to taste, then serve warm, enjoying the rich and spicy Ethiopian-inspired flavors.

Notes

Using low-sodium broth allows better control over saltiness.
Adjust berbere spice quantity according to desired heat level.
Serve with injera, rice, or flatbread for an authentic meal.
Leftovers store well in the refrigerator for up to 3 days and freeze nicely.