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Creamy Ethiopian Berbere-Spiced Lentils

July 02, 2016

Creamy Ethiopian Berbere-Spiced Lentils

Planning for 'Meatless Weekend'? This Creamy Ethiopian Berbere-Spiced Lentils recipe will always come in handy. This dish is really comforting and hearty, you can always make it in a heart beat.

Serves 6

  • 2 tablespoons olive oil
  • 1 cup thinly sliced yellow onion (about half an onion)
  • 1 tablespoon Berbere spice
  • 2 cloves garlic, minced
  • 3 cups vegetable broth or mushroom broth
  • 2 large red yams, peeled and diced
  • 1 cup brown lentils, sorted for foreign material and rinsed
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 inch of fresh ginger, grated
  • 1 (14 oz) can light coconut milk
  • 4 cups fresh baby spinach leaves
  • Flatbread and/or cooked basmati rice for serving (optional)



  1. In a large dutch oven (or other heavy bottomed pot), heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onions and saute for 3-4 minutes, until softened. Add the Berbere spice and garlic; toss to coat.
  2. Reduce the heat to medium, then add in the broth, yams, and lentils. Allow the mixture to come to a boil, then reduce the heat to low and simmer for 15-20 minutes until the sweet potatoes are fork-tender and the lentils are soft.
  3. Add in the diced tomatoes, ginger, and coconut milk. Let the mixture cook for another 3 minutes or so over low heat, then stir in the spinach. Once the spinach is wilted and the dish is heated through, remove from heat. Serve with flatbread or rice, if desired.


Click here to buy Berbere Spice, and other herbs and spices


Source: The Wanderlust Kitchen


Photo Credit to: Anetta

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