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Perhaps double the recipe if you like leftovers, because these Ethiopian style lentils will be just as delicious tomorrow too. Bonus points if you make a feast of it with some Ethiopian-spiced greens and rice!

You will need

Serves 4

  • 1 tablespoon olive oil (or sub water)
  • 1 brown onion, finely diced
  • 3 cloves garlic, crushed
  • 3cm piece of ginger, grated finely
  • 1 tablespoon berbere spices
  • 1 cup red lentils
  • 2-3 cups vegetable stock
  • 2 tomatoes, chopped roughly and finely
  • 1/4 cup tomato paste
  • Salt and pepper to taste

To serve (optional)

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10 mins to prep

30 mins to cook

  1. Step 1

    Heat the oil in a large pot over high heat. Add the onion and sauté for 2 minutes or until slightly soft. Add the garlic, ginger and berbere spices and sauté for 1 minute or until fragrant.

  2. Step 2

    Add the red lentils, vegetable stock, chopped tomatoes and tomato paste. Boil for 5 minutes then reduce the heat to medium. Simmer the lentils for 20 minutes or until tender.

  3. Step 3

    Season with salt and pepper to taste. Serve with rice, injera bread, Ethiopian-spiced greens or as desired.

Hot tip!

*Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour. It’s used similarly to Indian Naan bread — to scoop up all the delicious flavours of several shared dishes!

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