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Ethiopian Berbere spice flavors this filling lentil stew. Delicious with the meatballs or as a vegetarian stew.


3 Tablespoons olive oil
2 cups onion
1 Teaspoon Granulated Garlic*
1 Tablespoon Ginger Powder*
2 Tablespoons Berbere*
2 cups split red lentils
6 cups vegetable broth
1/2 cup chopped tomatoes
3 ounces red wine
24 precooked turkey meatballs (leave them out for a wonderful vegetarian stew)

Sauté the onions in the olive oil, until the onions are translucent.  Add the granulated garlic and ginger powder and sauté for another minute.  Add the Berbere and sauté for a few minutes more, stirring occasionally to prevent burning.  The onions should start to caramelize.  Add the lentils, tomatoes, red wine, vegetable broth, and meatballs and bring to a boil.  Turn heat to simmer and cook uncovered for an hour.

Serves: 8

*Available at Zest!



Spicy Berbere Lentil Stew

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