12 Cozy Lentil Stew Recipes With Potatoes for One-Pot Dinners

Lentil stew with potatoes is a reliable choice for one-pot dinners that do not require much hands-on time. These recipes use everyday ingredients and focus on simple steps that fit into a regular week. You will find 12 variations here that change up the seasonings and vegetables while keeping the core easy. Each one cooks in a single pot and yields a filling meal that reheats well. They suit meal prep or last-minute planning without extra dishes.

Helpful Tips Before You Start

These quick steps will help your lentil and potato stew cook evenly in one pot.

Rinse the Lentils First

Rinse brown or green lentils in a fine mesh strainer before use. This step removes debris and keeps the broth clearer.

Cut Potatoes in Even Chunks

Dice potatoes into 1 inch pieces of similar size. They will soften at the same rate as the lentils without turning mushy.

Build Flavor with Aromatics

Cook onions and garlic in the pot for a few minutes first. This step adds depth before the lentils and broth go in.

Add Broth Gradually

Pour in broth in stages and stir midway through cooking. Lentils soak up liquid, so you can adjust to reach the right stew thickness.

Taste Before Final Seasoning

Check salt and pepper levels after simmering is done. Lentils need time to absorb flavors, so early seasoning can fall flat.

Classic Tomato Basil Lentil Stew with Potatoes

This stew combines tender lentils and potatoes in a savory tomato broth finished with fresh basil. It works well for weeknight dinners when you want a filling meal from a single pot. The texture stays hearty while the basil adds a bright note at the end.

It suits cool evenings and pairs easily with bread or a simple green salad. The flavors stay balanced without needing extra steps or equipment.

Classic Tomato Basil Lentil Stew with Potatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, diced
• 1 cup brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the potatoes and lentils to the pot. Stir to coat them with the oil and onion mixture.
• Pour in the diced tomatoes and vegetable broth. Add the salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils and potatoes are tender.
• Remove the pot from the heat. Stir in the chopped basil just before serving.

Notes

Stir the basil in right after cooking to keep its color and aroma. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for three days and taste even better the next day as the flavors settle.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Coconut Curry Lentil Stew with Potatoes

This stew brings together creamy coconut milk and warm curry spices for a hearty meal that feels both comforting and fresh. It works well on busy weeknights when you want a filling dinner with minimal cleanup, and the potatoes add a soft, satisfying bite that pairs nicely with the lentils.

The flavor leans savory with a gentle coconut richness and earthy notes from the curry, while the texture stays thick enough to eat with a spoon yet light enough for second helpings.

Coconut Curry Lentil Stew with Potatoes

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 cup brown lentils, rinsed
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon salt
• Fresh cilantro, for serving
• Lime wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the curry powder and turmeric. Stir for 30 seconds to toast the spices.
• Pour in the rinsed lentils, cubed potatoes, coconut milk, vegetable broth, and salt. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils and potatoes are tender.
• Ladle the stew into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

Simmer the stew gently after adding the coconut milk to keep the texture smooth and prevent any separation. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Brown lentils hold their shape best here, but you can swap in green lentils if that is what you have on hand.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Ladle

Smoky Chipotle Lentil Stew with Potatoes

This smoky chipotle lentil stew brings steady warmth to cool evenings. Tender lentils and chunks of potato cook together in one pot, creating a thick, filling meal that needs little else. It suits busy weeknights when you want something hearty with minimal cleanup.

The chipotle peppers give a steady heat and deep smoke that balances the earthy lentils. Potatoes soften and help thicken the broth as it simmers. A finish of lime keeps the flavors bright.

Smoky Chipotle Lentil Stew with Potatoes

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Course Main Course

Cuisine Mexican-Inspired

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 14-ounce can diced tomatoes
• 4 cups vegetable broth
• 1 1/2 cups brown lentils, rinsed
• 3 medium russet potatoes, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lime wedges, for serving
• Chopped cilantro, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
• Stir in the garlic, chipotle peppers, cumin, and smoked paprika. Cook for 1 minute until fragrant.
• Add the diced tomatoes, vegetable broth, lentils, and potatoes. Stir to combine.
• Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
• Remove the lid and cook 10 minutes more until the lentils and potatoes are tender. Season with salt and black pepper.
• Ladle into bowls and serve with lime wedges and chopped cilantro.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Start with one chipotle pepper if you prefer less heat, then add more at the end. Leftovers taste even better the next day once the flavors settle.

Course: Main Course
Cuisine: Mexican-Inspired
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Moroccan Harissa Lentil Stew with Potatoes

This one-pot stew brings together earthy lentils and tender potatoes in a spiced broth with bold harissa. The flavors lean warm and smoky with a gentle heat that builds slowly. It works well on busy weeknights when you want something filling without extra dishes.

The potatoes soften just enough to thicken the broth while the lentils stay intact. A squeeze of lemon at the end brightens the whole bowl. Serve it with crusty bread or a simple green salad on the side.

Moroccan Harissa Lentil Stew with Potatoes

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons harissa paste
• 1 cup green lentils, rinsed
• 4 medium potatoes, peeled and cubed
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• Salt and black pepper to taste
• Fresh parsley, chopped, for serving
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Add the cumin, coriander, and harissa paste. Stir for 30 seconds until the spices smell fragrant.
• Pour in the rinsed lentils, cubed potatoes, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
• Taste and season with salt and black pepper. Ladle into bowls and top each serving with chopped parsley. Serve lemon wedges on the side.

Notes

Taste the harissa before adding the full amount, as brands vary in heat level. The stew thickens as it sits, so add a splash of broth when reheating leftovers. Green lentils hold their shape best here, but brown lentils work if that is what you have on hand.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Thai Red Curry Lentil Stew with Potatoes

This Thai red curry lentil stew brings together creamy coconut milk, bold curry paste, and tender chunks of potato in one pot. It works well for weeknight dinners when you want something hearty without much cleanup. The lentils add body while the potatoes soak up the spiced broth for a thick, satisfying texture.

The finished stew has a gentle heat balanced by the richness of coconut milk and a bright finish from lime. It feels cozy enough for cooler evenings yet light enough to enjoy year-round.

Thai Red Curry Lentil Stew with Potatoes

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons Thai red curry paste
• 1 cup dried brown lentils, rinsed
• 2 medium potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Instructions

 

• Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until it softens.
• Stir in the garlic and ginger, then add the curry paste and cook for 1 minute until fragrant.
• Add the lentils, potatoes, red bell pepper, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
• Stir in the coconut milk and lime juice. Season with salt and black pepper to taste.
• Ladle the stew into bowls and top with chopped cilantro before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. Start with 2 tablespoons of curry paste if you like milder flavor and add more at the end. Leftovers keep in the fridge for up to 4 days and reheat well on the stove.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife

Italian Herb Lentil Stew with Potatoes

This stew brings together earthy lentils and tender potatoes in a broth seasoned with classic Italian herbs. It works well for weeknight dinners when you want a filling meal with minimal cleanup. The result is a hearty bowl with soft potato chunks and a savory, herb-forward taste.

Italian Herb Lentil Stew with Potatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 4 medium Yukon gold potatoes, diced
• 1 cup dried brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and carrots. Cook for two minutes until the garlic smells fragrant.
• Add the potatoes, lentils, diced tomatoes, vegetable broth, Italian seasoning, salt, and black pepper.
• Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25 minutes.
• Check that the lentils and potatoes are tender. Stir once or twice during cooking to prevent sticking.
• Turn off the heat and stir in the fresh parsley before serving.

Notes

Simmer the stew a few extra minutes uncovered if you prefer a thicker broth. Leftovers store well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board

Mexican Cumin-Spiced Lentil Stew with Potatoes

This lentil stew brings warm cumin and chili flavors to a simple one-pot meal. Tender potatoes and earthy lentils make it filling enough for a weeknight dinner when you want something hearty without much fuss.

The finished dish has a thick texture with soft potato chunks and a savory broth that tastes even better the next day. A squeeze of lime and fresh cilantro at the end brightens the spices.

Mexican Cumin-Spiced Lentil Stew with Potatoes

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 cup dried brown lentils, rinsed
• 2 medium potatoes, diced
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the garlic, cumin, and chili powder. Cook for 1 minute until the spices smell fragrant.
• Add the lentils, potatoes, diced tomatoes, vegetable broth, salt, and black pepper. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring once or twice, until the lentils and potatoes are tender.
• Remove the lid and let the stew simmer uncovered for 5 more minutes to thicken slightly.
• Stir in the chopped cilantro right before serving. Ladle into bowls and add a squeeze of lime.

Notes

If the stew thickens too much while sitting, add a splash of broth when reheating. For a milder version, cut the chili powder in half. Leftovers keep well in the fridge for three days and taste great reheated on the stove.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon

French Thyme and Red Wine Lentil Stew with Potatoes

This French-inspired lentil stew uses red wine and thyme to create a rich, savory base. It works well for weeknight dinners when you want a filling one-pot meal that feels special without extra effort. The lentils and potatoes turn tender during cooking and soak up the wine and herb flavors.

The result is a thick stew with earthy lentils, soft potato chunks, and a deep aroma from the thyme. Red wine adds a layer of warmth that makes it especially suited for cooler evenings.

French Thyme and Red Wine Lentil Stew with Potatoes

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Course Soup

Cuisine French

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 1/2 cups brown lentils, rinsed
• 4 medium potatoes, cubed
• 1 cup dry red wine
• 4 cups vegetable broth
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley, chopped (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
• Stir in the lentils, potatoes, red wine, vegetable broth, thyme, and bay leaves. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice, until the lentils and potatoes are tender.
• Remove the bay leaves. Taste and adjust salt and pepper if needed.
• Ladle the stew into bowls and top with chopped parsley before serving.

Notes

Use a dry red wine you would drink, as its flavor carries through the whole stew. If the stew thickens too much while sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day once the herbs have settled.

Course: Soup
Cuisine: French
Equipment: Large pot, Knife, Cutting board

Ginger Miso Lentil Stew with Potatoes

This stew brings together earthy lentils and tender potatoes with the bright bite of fresh ginger and the deep savoriness of miso. It comes together in one pot, making it a reliable choice for busy weeknights when you want something warming without extra dishes.

The flavor leans savory and slightly tangy, with a smooth broth that thickens as the lentils cook. Potatoes add heartiness while the ginger keeps each bite lively. It works well on its own or with a slice of crusty bread.

Ginger Miso Lentil Stew with Potatoes

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 medium potatoes, cubed
• 1 cup brown lentils, rinsed
• 6 cups vegetable broth
• 3 tablespoons white miso paste
• 2 cups chopped kale
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the potatoes and lentils to the pot. Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
• Ladle about 1 cup of the hot broth into a small bowl. Whisk in the miso paste until smooth, then stir the mixture back into the pot.
• Add the kale and cook for 3 more minutes until it wilts. Season with salt and black pepper to taste before serving.

Notes

Stir the miso in off the heat to keep its flavor bright. If the stew thickens too much on the second day, add a splash of broth when reheating. Kale can be swapped for spinach if that is what you have on hand.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board

Paprika and Kale Lentil Stew with Potatoes

This stew brings together smoky paprika with earthy lentils and tender potatoes for a filling meal that feels comforting on cool evenings. It works well for weeknight dinners when you want something hearty without much fuss. The kale adds a fresh note while the potatoes give the stew a thick texture that holds up well as leftovers.

The flavor leans savory with a gentle smokiness from the paprika. Each bite offers soft lentils and potatoes alongside wilted kale in a light broth.

Paprika and Kale Lentil Stew with Potatoes

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 cup brown lentils, rinsed
• 3 medium potatoes, diced into 1-inch pieces
• 4 cups vegetable broth
• 4 cups chopped kale
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and smoked paprika. Cook for 1 minute until the garlic smells fragrant.
• Add the rinsed lentils, diced potatoes, and vegetable broth to the pot. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes until the lentils and potatoes are tender.
• Stir in the chopped kale, salt, and black pepper. Cook uncovered for 5 more minutes until the kale wilts.

Notes

Taste the broth at the end and add more salt if the lentils need it after simmering. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Lemon Garlic Lentil Stew with Potatoes

This one-pot lentil stew brings bright lemon and garlic flavors to a hearty mix of lentils and potatoes. It works well for busy weeknights when you want something warming yet fresh-tasting. The lentils turn tender while the potatoes add a soft, creamy texture that balances the sharp citrus notes.

Lemon Garlic Lentil Stew with Potatoes

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 large potatoes, cut into 1-inch pieces
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the potato pieces and rinsed lentils to the pot. Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
• Remove the lid and stir in the lemon zest, lemon juice, salt, and black pepper. Simmer uncovered for 3 more minutes.
• Ladle the stew into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Add the lemon juice only after the stew finishes simmering to keep the bright flavor from fading. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days and taste even better the next day once the flavors settle.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife

Spicy Ethiopian Lentil Stew with Potatoes

This spicy Ethiopian lentil stew turns simple pantry staples into a hearty one-pot dinner. Potatoes and lentils cook together in a single pot, making cleanup quick while still delivering a filling meal for busy weeknights.

Berbere spice brings layered heat and warmth, while the potatoes soften to create a thick, satisfying texture. The result is a cozy bowl that feels both bold and comforting.

Spicy Ethiopian Lentil Stew with Potatoes

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Course Main Course

Cuisine Ethiopian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere seasoning
• 1 cup red lentils, rinsed
• 2 large potatoes, peeled and diced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• Chopped fresh cilantro for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the berbere seasoning and stir for 30 seconds to toast the spices.
• Add the rinsed red lentils, diced potatoes, crushed tomatoes, vegetable broth, and salt. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils and potatoes are tender.
• Taste and adjust salt if needed. Ladle into bowls and top with chopped fresh cilantro before serving.

Notes

If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days and taste even better the next day as the flavors settle. For milder heat, start with two tablespoons of berbere and add more at the end if desired.

Course: Main Course
Cuisine: Ethiopian
Equipment: Large Pot, Knife, Cutting Board