If you haven’t tried Ethiopian food before, then I hope this enticing dish inspires you to take a step outside your tastebud comfort zone. Super simple to pull together and it offers a distinctive bite that you won’t soon forget. This one-pot, flavor-packed, spicy Ethiopian recipe may seriously change your life.
My first time trying Ethiopian, spicy lentils was at a vendor stand at our local farmer’s market in St. Petersburg, FL. I was on a break from my Saturday job at an organic veggie stand located at the market and I was looking for something healthy and different. Enter…life changing moment! I went back the next Saturday on my break needing those delicious lentils and nearly every Saturday after that.
And then it hit me, one of those lightbulb moments. Why not just ask the vendor how she makes these lentils so insanely tasty? I had not, so, immediately, like any ambitious chef on a mission, I came home and Googled it. Berbere is a spice blend that is made from upwards of 12 different spices! From coriander and cinnamon to fenugreek and allspice…my head was spinning with all that flavor potential. Despite the fact that I did not have the actual recipe I tried to recreate the dish, solely on what I thought my tastebuds encountered with each bite.
With the secret weapon being berbere spice, each bite is a sizzling sensation that your taste buds won't soon forget. Easy to pull together and even easier to devour, it's a perfect dish to serve at dinner parties or to share at a potluck.
Spicy Ethiopian Lentils Recipe
This recipe focuses on creating a flavorful and hearty lentil dish, perfect for those new to Ethiopian cuisine.
Read also: Ethiopian Cuisine: Philadelphia Guide
Ingredients:
- Grapeseed oil
- Onions
- Salt
- Ginger
- Garlic
- Carrots
- Veggie broth
- Potatoes
- Berbere
- Bay leaf
- Tomatoes
- Lentils
- Coconut milk
- Your favorite organic whole grain such as farro or basmati rice
- Fresh cilantro (for garnish)
Instructions:
- Gather and prepare all your ingredients (mise en place)* and heat a large Dutch oven over medium heat.
- Add the grapeseed oil and onions to the pot, along with a pinch of salt and saute for about 8 minutes to develop flavor.
- Add the ginger and garlic; stir and let saute for another few minutes until fragrant.
- Add the carrots and a little veggie broth and let saute for about 5 - 8 more minutes.
- Add the potatoes, berbere, and bay leaf, along with a little more veggie broth so it can simmer in the juice. You should only have a little liquid at the bottom of your pan. (Hey, Rockstar...you are developing flavor!)
- Add the berbere, tomatoes, and lentils. Stir everything together so all ingredients are well coated and playing nicely with each other.
- Add about 2 cups of veg broth to simmer. Reduce heat to low-medium and cover. Let them do their thing.
- Stir occasionally and add more broth as needed. You want to make sure there is enough broth so the lentils, carrots, and potatoes can simmer and soften.
- Simmer for about 20 minutes, covered loosely (meaning, don't cover it tightly!). Stir occasionally.
- Once the veg and lentils soften, add the coconut milk. Continue to simmer on low heat, cover off, for about 10 - 15 minutes. The stew should be fairly thick and not runny.
- Serve over your favorite organic whole grain such as farro or basmati rice and garnish with fresh cilantro.
Enjoy this flavorful and nutritious Ethiopian lentil dish!
Image of Ethiopian Lentils
Vegan Ethiopian-style Mushroom Stir-fry
Ethiopian Vegetable Tibs - Easy Vegan Recipes - How to make Ethiopian mild veg
Ethiopian the cuisine after Indian that is a favorite in my home. The spices and slow roasted flavors are addictive. I have a few Ethiopian inspired options on the blog. I wanted to make some tibs, a traditional Ethiopian dish that typically refers to cubes of meat such as beef, poultry, or lamb. The meatiness of button mushrooms makes them a great substitution here. They withstand sauces while maintaining some texture.
Read also: Authentic Ethiopian Cuisine
Here’s an easy Vegan Ethiopian-style Mushroom Stir-fry that is delicious and quick to make but tastes wonderfully complex. This Ethiopian mushroom tibs stir-fry has so much amazing flavor!! Mushrooms onions sautéed with Berbere spice, coriander, cardamom, rosemary and red wine or balsamic! Flavor central! Gluten-free, Nutfree, Soyfree and low carb!
Berbere spice blend is a deeply earthy-meaty-umami- spicy blend. The key ingredients are usually red chili peppers, fenugreek, and ginger. The heat from the chili comes after you have eaten a couple of bites and I would call this mushroom dish very moderately spicy. Depending on the brand the spicy ness varies. Ingudai tibs can be served with injera bread for a delicious vegan Ethiopian meal. To up the protein even more, serve them with split pea stew Kik alicha , Ethiopian lentil stew (missir wot).
Instructions:
- Add oil to a medium skillet over medium heat.
- Once hot, add in the onion and cook until translucent.
- Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
- Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
- Then mix in the berbere , paprika, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
- Mix well and cover and cook until the mushrooms are cooked to preference.
- Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins.
- To make it into a meal, add in 1 cup cooked chickpeas half way through simmering with the spices.
If you decide to make your own, there are several variations of the berbere spice. I like the blend at World spice as it isn’t that hot.
Image of Ethiopian Mushroom Tibs
Read also: A Taste of Ethiopia in South Carolina
