Ethiopian Berbere Lentil Stew with Injera Flatbread
Red lentil stew cooked with berbere, onion, garlic, ginger, tomatoes and stock, served with injera and lime.
- 200 g organic red lentils
- 15 g berbere spice blend
- 1 piece organic red onion
- 2 pieces organic tomatoes
- 500 ml organic vegetable stock
- 3 pieces garlic cloves
- 15 g fresh ginger
- 2 tbsp organic olive oil
- 2 pieces injera flatbread
- 1 piece organic lime
- 15 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Rinse red lentils until water runs clear. Dice onion finely and mince garlic and ginger.
- Step 2
Heat olive oil in a heavy-bottomed pot over medium heat. Cook onion for 5 minutes until softened.
- Step 3
Add garlic, ginger, and berbere spice. Cook for 1 minute until fragrant.
- Step 4
Dice tomatoes and add to pot. Cook for 3-4 minutes until tomatoes break down.
- Step 5
Add lentils and vegetable stock. Bring to boil, then reduce heat and simmer for 20-25 minutes.
- Step 6
Stir occasionally, adding more stock if needed. Lentils should be tender and stew thickened.
- Step 7
Warm injera flatbread in a dry pan for 30 seconds each side.
- Step 8
Season stew with lime juice and serve with injera, garnished with fresh coriander.
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