Creamy Vegan Ethiopian Lentils

Creamy Vegan Ethiopian Lentils recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

This is one of my all-time favorites for cold weather and lazy weekends. I love to save the creamy lentils leftovers in mason jars for easy lunches during the week!

Creamy Vegan Ethiopian Lentils recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

Happy Meatless Monday! Spring is *officially* here, but the weather is still terrible and I’m still eating warm meals.

I’ve got a lovely Creamy Vegan Ethiopian Lentils recipe for you today. Just look!

Looking for vegan Ethiopian recipes? Try this amazingly delicious one! Creamy Vegan Ethiopian Lentils recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

One of the easiest ways to achieve a delicious Ethiopian flavor is to use a traditional seasoning known as Berbere seasoning.

I buy mine from Frontier Co-op on Amazon.

If you don’t want to go the store bought route, then you can try your hand at making your own using this recipe from the lovely Cate over at Girl Cooks World.

Creamy Vegan Ethiopian Lentil Stew recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

Lentils and yams are just so yummy this time of year! You can use sweet potatoes if you can’t find any yams,  but I just love the vibrant color that yams bring to a dish. This was really comforting and hearty. Perfect to slurp up next to a cozy fire.

I made this Ethiopian lentil recipe in my favorite dutch oven, which is so pretty I can serve dinner right out of it. You can order one from Amazon.

When it’s time to save the leftovers, I just put the lid on and pop it in the fridge. It’s enameled cast iron, so it can also go in the dishwasher. Love it!

(Pssst… the leftovers only get better and better, so make sure to save some for an easy lunch option!)

Creamy Ethiopian Lentils Vegan recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

I first shared this vegan Ethiopian recipe with you back in December of 2013, when the blog was only about six months old! I’ve become a bit more proficient with writing recipes and taking pictures since that time, so I thought it was time to update this post and re-share it with the world.

Here’s an old picture from the original post, just for fun (ahem, it is a picture of the leftovers after I had re-heated them for too long and it all got a little mushy….. oops):

Creamy Vegan Lentils Ethiopian recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

Here is the new picture to Pin on Pinterest:

Creamy Vegan Ethiopian Lentils recipe with savory sweet potato, tender lentils, and fresh spinach are simmered in a Berbere-spiced coconut milk broth, delicious!

Enjoy your meatless Monday!

Here’s the Recipe!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A bowl of creamy Ethiopian lentils.

Ethiopian Lentils Recipe

Treat yourself to our Ethiopian Lentils! It's an Ethiopian delight with sweet potatoes, lentils, and spinach, all simmered to perfection in a flavorful Berbere coconut milk broth.
4.6 from 19 votes
Pin Rate
Course: Main Dish
Cuisine: African
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 413kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

Ingredients

  • 2 tablespoons olive oil
  • 1 cup thinly sliced yellow onion - about half an onion
  • 1 tablespoon Ethiopian Berbere seasoning
  • 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
  • 14.5 oz can diced tomatoes with juices
  • 1 inch of fresh ginger - grated
  • 14 oz can light coconut milk
  • 4 cups fresh baby spinach leaves
  • Flatbread and/or cooked basmati rice for serving - optional
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

Instructions

  • In a large Dutch oven (or other heavy-bottomed pot), heat the oil over medium heat. Once the oil is shimmering, add the onions and sauté for 3-4 minutes, until softened.
  • Add the Berbere seasoning and garlic; toss to coat. Immediately add the broth, yams, lentils, and tomatoes. Allow the mixture to come to a boil, then reduce the heat to low and simmer for 15-20 minutes until the yams are fork-tender and the lentils are soft.
  • Add the ginger and coconut milk. Let the mixture cook for another 3 to 5 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.

NOTES

Store the Ethiopian Lentils in an airtight container in the refrigerator, where they will stay fresh for up to 5 days. To freeze, you can store it in your freezer for up to 3 months; thaw overnight in the fridge before reheating.
To reheat, place the lentils in a saucepan over medium heat, stirring occasionally, until heated through. If the mixture seems too thick, add a little water or vegetable broth to adjust the consistency as it warms.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 69g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 640mg | Potassium: 1736mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2419IU | Vitamin C: 40mg | Calcium: 91mg | Iron: 5mg

Want more inspiration?

More Recipes You'll Love

About the Author

Frances

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. Thank you, Thank you for sharing this awesome and delicious recipe. It is so flavorful and satisfying including for the meat eaters. I have made it countless times and now that we are trying to lower meat intake we will make it maybe every week. I will try your other recipes soon.
    .I always make it with red lentils and vegetable broth
    .I make it with regular coconut milk
    .I use the whole bag/box of spinach-maybe 6-8 C spinach
    Cleo

  2. This is delicious! I actually added more berbere spice, since the mix I made didn’t give quite enough flavor for my taste. This recipe is wonderful!

  3. This looks like a lovely dinner for my family, but my husband is….frustratingly reluctant to eat sweet potatoes or yams, which I happen to love. What would you suggest substituting? Regular potatoes? Or perhaps chunky chopped carrots to still get a sweet touch of vitamin A and the pop of color? Would it just ruin the flavor? Should I just use the yams and let him pick around them? Lol

    1. Hi, Ashley! Isn’t that the worst? My husband isn’t fond of them either… but I say “tough turtles!” Eat it or go hungry 😉 I’ve never tried substituting anything else in this recipe, so I’m not sure how it would turn out. You could try a combination of potatoes and carrots. I’d add the carrots a bit later on in the cooking than the potatoes because they will cook a little faster. You might need to throw in brown sugar, too 🙂