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Berbere-Spiced Red Lentils

Berbere-Spiced Red Lentils

By Diane UngerJune 2, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

This lentil stew is our spin on the Ethiopian dish called misir wat. It’s seasoned with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. Look for berbere in spice shops or in well-stocked grocery stores. We garnish the lentils with a mix of chopped tomatoes, jalapeño and grated ginger, a non-traditional touch that brings bright flavor and color to the dish. If you can get the Ethiopian flatbread called injera, serve some alongside, though warm naan and/or rice are also excellent accompaniments.

Tip

Don’t forget to stir the lentils often to prevent scorching, especially near the end of cooking, when the consistency becomes thicker.

Ingredients
  • 4

    tablespoons ghee or salted butter, divided

  • 1

    large yellow onion, chopped

  • 2

    tablespoons tomato paste

  • 4

    medium garlic cloves, finely grated

  • 4

    teaspoons finely grated fresh ginger, divided

  • 1

    tablespoon berbere

  • 1

    cup red lentils, rinsed and drained

  • 1

    quart low-sodium chicken broth or vegetable broth

  • Kosher salt and ground black pepper

  • 3

    ripe plum tomatoes, cored, seeded and roughly chopped

  • 1

    jalapeño chili, stemmed, seeded and chopped

Step 1

In a large saucepan over medium, heat 2 tablespoons of the ghee until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.

Step 2

Add the tomato paste and cook, stirring, until lightly browned and begins to stick to the pan, about 2 minutes.

Add the garlic, 3 teaspoons of the ginger and the berbere; cook, stirring, until fragrant, about 30 seconds. Stir in the lentils and broth, then bring to a simmer over medium-high. Reduce to medium-low and simmer, uncovered and stirring often, until the lentils are fully tender and the mixture is creamy, 20 to 25 minutes.

Step 3

Meanwhile, in a medium bowl, toss together the tomatoes, jalapeño, remaining 1 teaspoon ginger and ¼ teaspoon each salt and pepper; set aside.

Step 4

When the lentils are done, remove the pan from the heat. Stir in the remaining 2 tablespoons ghee. Taste and season with salt and pepper. Transfer to a serving bowl and top with the tomato mixture.

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