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Ethiopian Berbere Tilapia and Lentil Stew
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Course Soup
Cuisine Ethiopian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 pound tilapia fillets, cut into bite-sized pieces
  • 3 tablespoons berbere spice blend
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 cups crushed tomatoes
  • 3 cups vegetable stock
  • 2 tablespoons olive oil
  • Salt to taste
  • Chopped fresh cilantro for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens.
  • Stir in the minced garlic and berbere spice. Cook for one minute until the spices become fragrant.
  • Add the rinsed lentils, crushed tomatoes, and vegetable stock. Bring the mixture to a simmer.
  • Cover and cook for 25 minutes, stirring occasionally, until the lentils are tender.
  • Gently add the tilapia pieces to the pot. Simmer uncovered for 5 minutes until the fish flakes easily.
  • Taste and add salt as needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

Use a mild or medium berbere if you prefer less heat, and taste the broth before adding the fish so you can adjust the spice level. The tilapia cooks quickly, so watch it closely to keep the pieces intact. Leftovers reheat well the next day with a splash of stock to loosen the texture.
Course: Soup
Cuisine: Ethiopian
Equipment: Large Pot, Cutting Board, Knife