Berbere Lentil & Cabbage Stew

An Ethiopian-inspired red lentil stew with cabbage, carrot, and the deep warmth of berbere..

At a Glance

  • Time: 35 minutes
  • Cuisine: Ethiopian-inspired
  • Serves: 2
  • Flavor: Spicy • Earthy • Warming
  • Shop: Ethiopian/African grocery store

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • ¾ cup red lentils
  • Salt and chili powder to taste

Grocery Run

  • 1 medium onion
  • 2 cloves garlic
  • 1-inch piece ginger
  • 2 tbsp berbere
  • ¼ tsp ground cumin, optional
  • a pinch of ground clove, optional
  • Injera, for serving

Vegetables

  • 2 cups cabbage
  • 1 medium carrot

Directions

  • Prepare — Finely dice the onion and mince the garlic and ginger. Rinse the lentils. Chop the cabbage and shred the carrot.
  • Build the Flavor Base — Heat the oil over medium heat. Add the onion and cook slowly for about 7–10 minutes, until very soft and beginning to brown. Add the garlic and ginger and cook for another minute.
  • Bloom the Berbere — Add the berbere, cumin and clove, if using, and sauté for about 2-3 minute, stirring continuously, until fragrant. Add a splash of water if needed to prevent sticking or burning.
  • Cook the Lentils — Add the lentils, 2½ cups water, and salt. Bring to a gentle simmer and cook for about 15 minutes.
  • Add the Vegetables — Stir in the cabbage and carrot. Continue simmering for another 10 minutes, until the lentils are soft and the vegetables are tender. Add a little more water as needed. The finished stew should be thick rather than soupy. F
  • Serve — Spoon into bowls and serve with warm injera.

Kitchen Tip

Have extra cabbage? Sauté it with a little garlic, ginger, turmeric, and salt for an easy vegetable side.