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.
This is one of my all-time favorites for cold weather and lazy weekends. I love saving the creamy lentils leftovers in mason jars for easy lunches during the week!
I’ve got a lovely, creamy, Vegan Ethiopian Lentils recipe for you today. 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 Berbere Spice Mix recipe from the lovely Cate over at Girl Cooks World.
Table of Contents
What are Ethiopian Lentils?
Ethiopian lentils, often referred to as “Misir Wot” in Amharic, are a staple dish in Ethiopian cuisine. It’s a hearty stew made with lentils, which are simmered in a rich sauce infused with Berbere spice blend—a flavorful blend of cardamom, cayenne pepper, nutmeg, garlic, ginger, cinnamon, fenugreek, and other spices.
This dish is known for its bold, spicy flavor and is typically served with injera, a spongy Ethiopian flatbread used for scooping up the lentils. Ethiopian lentils are a beloved vegan-friendly dish that showcases the vibrant and robust flavors of Ethiopian cooking.
Reasons to Love These Vegan Lentils
- These creamy Vegan Ethiopian Lentils are packed with protein, fiber, and essential nutrients from lentils and vegetables.
- Berbere seasoning adds a unique, spicy taste that elevates the dish.
- Ethiopian Lentil Stew is versatile and you can serve it as a main course, a side, paired with rice or bread.
Recipe Ingredients
- Ethiopian Berbere Seasoning: This spice blend is crucial for its warm, spicy, and aromatic flavor.
- Red Yams: These add a sweet, earthy taste and creamy texture.
- Coconut Milk: Light coconut milk imparts a subtle sweetness and creamy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Red Lentil Stew: Use red lentils instead of brown for a quicker cooking time and a slightly softer texture.
- Garnish Options: Add a sprinkle of fresh, finely chopped cilantro for a pop of color and a hint of freshness. A dollop of vegan yogurt or a squeeze of lemon juice can also introduce a tangy twist. For those who enjoy a bit of crunch, you can scatter toasted pumpkin seeds or almond slivers on top of the dish.
How to Make Ethiopian Lentils
Step #1: 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.
Step #2: 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.
Step #3: 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.
Expert Tips
- Properly Rinse Lentils: Before cooking, thoroughly rinse the lentils under cold water to remove any dirt or debris, which helps ensure a cleaner flavor and texture in your dish.
- Bloom the Berbere: To maximize the flavor of the Berbere seasoning, cook it with the onions for a minute before adding the other ingredients. This process releases its aromatic oils.
- Gentle Simmer: Maintain a gentle simmer when cooking the lentils and yams. This prevents the ingredients from breaking apart and helps achieve a perfect tender texture.
Frequently Asked Questions
Absolutely! Just use the ‘Sauté’ function for onions, garlic, and Berbere, then add the remaining ingredients except spinach. Cook on ‘Manual’ for 15 minutes on high pressure, quick release, then add spinach.
Yes, you can substitute diced tomatoes with tomato paste for a richer and more concentrated tomato flavor. Start with 2 tablespoons of tomato paste, adding it after sautéing the onions and spices. You may need to adjust the amount of broth slightly to achieve the desired consistency of the sauce.
Storage Info
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.
More Lentil Recipes That You’ll Love
Ethiopian Lentils 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
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
Nutrition
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
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!
Gorgeous! Pinned this for later!
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
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 🙂