ethiopian · beginner
Ethiopian Spiced Red Lentil Stew With Garlic Butter
A comforting earthy dish of split red lentils simmered with tomato berbere garlic and finished with spiced clarified butter.
- PREP TIME
- 10 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat clarified butter in a heavy pot over medium heat and saute chopped onion for 6 minutes until translucent.
- 02
Stir in minced garlic grated ginger and tomato paste cooking for 2 minutes to lightly caramelize the tomato base.
- 03
Add berbere spice blend and stir constantly for 1 minute until fragrant.
- 04
Pour in rinsed red lentils water and salt then bring the mixture to a boil.
- 05
Reduce heat to low cover partially and simmer for 20 minutes until lentils soften into a thick stew.
- 06
Whisk or stir vigorously for 1 minute to break down remaining whole lentils into a smooth porridge consistency before serving.
A LITTLE KITCHEN KNOW-HOW
spice bloom frying
Toasting whole or ground spice blends directly in warm oil or butter before liquid addition to bloom aromatic flavor compounds.
Notes from the kitchen
- 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.
