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Ethiopian Lentil Stew

Ethiopian Lentil Stew

Ethiopian Lentil Stew

The key to this recipe is making sure you use berbere spice mix. This can be difficult to track down in the shops so use my recipe to make your own berbere spice mix.

Serves: 4




  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, crushed
  • 1 knob ginger, minced
  • ½ tsp sea salt
  • 2 tsp berbere spice mix
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 cup cooked black lentils
  • 1½ cup water (or more if needed)
  1. Heat butter and olive oil in saucepan over medium heat.
  2. Add diced onion, carrot, garlic, ginger and sea salt. Cook for 5 mins stirring occasionally or until onions have begun to caramelise.
  3. Add berbere spice mix, cumin, paprika and tomato paste and cook for further 3 mins. Stir constantly to prevent spices from burning and sticking to pan. Add lentils and water, stir until all combined, reduce the heat to low and allow to simmer for 20 mins.
  4. Serve with cooked rice and Coriander Salsa.




Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.