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Ethiopian Red Lentil Stew ([Origin/Description])

A hearty and comforting Ethiopian stew made with red lentils, onions, garlic, ginger, and spices.

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Ingredients

Vegetables

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 piece ginger, grated
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 2 cups red lentils

Protein

• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces

Spices and Seasonings

• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 2 tablespoons niter kibbeh (Ethiopian clarified butter)

Other

• 4 cups vegetable broth
• 2 tablespoons olive oil

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Ethiopian Red Lentil Stew Sauce

Mix the following:

• 1/4 cup niter kibbeh
• 2 tablespoons all-purpose flour

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Recipe Steps

1. Preparing the Spice Blend

Combine cumin, coriander, turmeric powder, and cayenne pepper in a small bowl.

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2. Browning the Chicken

Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.

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3. Softening the Onions

Reduce heat to medium and add more niter kibbeh if needed. Add onions, garlic, ginger, carrot, and celery, and cook until softened, about 8 minutes.

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4. Adding Lentils and Broth

Add red lentils, browned chicken, vegetable broth, salt, and black pepper to pot. Stir to combine.

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5. Simmering the Stew

Bring mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until lentils are tender.

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6. Adding Spice Blend

Stir in spice blend and cook for an additional 2-3 minutes.

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Optional: Addis Ababa Spice Paste

If desired