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Berbere' Stew (Ethiopian Lentil Stew)

This truly is a wonderful hearty stew. Served with a gluten free flatbread and spiced Chai it is sure to warm your winter evenings.

Berbere' Spice Mix

  • 1 Tbsp Tb Cardamom, ground
  • 1 Tbsp Tb Coriander, ground
  • 1 Tbsp Tb Fenugreek
  • 1 Tbsp Tb Nutmeg, fresh ground
  • 1 Tbsp Tb Cloves, ground
  • 1 Tbsp Tb Allspice, ground
  • 1 Tbsp Tb Cinnamon
  • 1 Tbsp Tb Paprika
  • 1/2 Tbsp Tb Tumeric
  • 1 Tbsp Tb Cayenne
  • 1 Tbsp Tb Black Pepper, ground
  • 1 Tbsp Sea Salt

The Stew

  • 1-1/4 cups Red Lentils
  • 1/2 cup Whole Grain Teff
  • 5 cups Vegetable Broth
  • 2 cloves Garlic cloves, crushed
  • 1/2 large Onion, chopped
  • 1 - 28 oz jars can Crushed Tomatoes
  • 2 Tbsp Berbere' Spice Mix


Berbere' Spice Mix

Berbere' Spice Mix: Mix all the spices together and store in a cool dark place.  Makes 3/4 cup of spice mix.

The Stew

The Stew: Mix lentils and teff with vegetable broth, garlic, onion, tomatoes and spices. Cook, uncovered, over medium-low heat, for 30 minutes or until the lentils have softened. Watch carefully and add more broth if it starts to dry out. Makes 6 servings.



Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Red Lentils

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Gluten Free
Whole Grain Teff

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1 Review

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Nancy December 21, 2011
A perfect winter warmer and so easy.
Im sure the recipe is great as is, but with soups/stews its fun to improvise. I added ginger as well to the spice mix and cut the salt in half (didnt miss it). Also added a quarter cup of Quinoa because I had it. A satisfying but not heavy meal.

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