Ethiopian Berbere Spiced Lentil Stew

Print Recipe Pin Recipe

Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

Instant Pot

Ingredients

1 cup dried brown lentils, rinsed
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 carrots, sliced
1 can (14 oz) diced tomatoes
3 cups vegetable broth
2 tablespoons berbere spice
1 teaspoon salt
Fresh cilantro, chopped, for garnish
Lemon wedges for serving

Instructions

Set the Instant Pot to saute mode and add the diced onion. Cook for 3 minutes until it softens.
Add the minced garlic and grated ginger. Stir for 1 minute until fragrant.
Stir in the berbere spice and salt. Cook for 30 seconds to toast the spices.
Add the rinsed lentils, sliced carrots, diced tomatoes with their juice, and vegetable broth. Stir to combine.
Cancel saute mode. Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Open the lid and stir the stew. Serve in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

Adjust the berbere amount if you prefer less heat, and add an extra half cup of broth after cooking if the stew thickens too much on standing. Leftovers store well in the fridge for three days and reheat best with a splash of water to loosen the texture. Skip the carrots if you want a simpler version, but keep the ginger for its bright note against the spices.

Course: Soup
Cuisine: Ethiopian
Equipment: Instant Pot