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Berbere is one of Ethiopia’s most celebrated spice blends – a punchy mix of chillies, garlic, ginger and warming aromatics. When paired with red lentils, tomatoes and vegetables, it transforms into a stew that’s deeply comforting, fragrant and nourishing. This recipe is straightforward but full of character, a perfect dish for autumn and winter when you crave a bowl of something both hearty and wholesome.
Prep time: 15 minutes
Cook time: 40 minutes
Total: 55 minutes
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 tsp Greenfields Berbere spice blend
1 tsp Greenfields Ground Cumin
1 large carrot, diced
1 red pepper, diced
250g red lentils, rinsed
1 tin (400g) chopped tomatoes
750ml vegetable stock
2 tbsp tomato purée
1 bay leaf (optional – Greenfields Bay Leaves)
Himalayan pink salt (to taste)
Cracked black pepper (to taste)
Juice of half a lemon
Fresh coriander, to garnish
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until softened and golden (about 7 minutes).
Stir in the garlic, Greenfields Berbere, and cumin. Cook for 1–2 minutes until fragrant.
Add carrot and red pepper, stirring to coat in the spices.
Stir in the tomato purée and cook for another minute.
Add the chopped tomatoes, lentils, stock, and bay leaf. Bring to a gentle simmer.
Reduce the heat, cover and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
Season with Himalayan pink salt, cracked black pepper, and a squeeze of lemon juice.
Remove bay leaf, if used, and garnish with fresh coriander. Serve hot with flatbread or rice.
Calories: ~285 kcal
Protein: 15g
Fat: 6g
Carbohydrates: 44g
Fibre: 15g
Sodium: 480mg
A gorgeous stew with such a bold depth of flavour
The ingredients used in this recipe could also be used to create…
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