Ethiopian Lentils Recipe

4.66 from 20 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: African

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings:

Calories: 413kcal

Author: Linda

Equipment

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

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