Ethiopian Eritrean Spicy Lentils

Recipe from Mulu T

Ethiopian Eritrean Spicy Lentils recipe by our guest instructor, Mulu T.

Prep Time

5 minutes

Cook Time

45 minutes


8 Servings


1 pound lentils, red (or orange, rinsed with warm water)
2 onions (diced)
5 tomato (or 6 oz crushed canned tomatoes)
2 tablespoons vegetable oil (or canola)
1 teaspoon ginger, fresh (minced)
2 teaspoons garlic (minced)
  salt (to taste)
  pepper (to taste)
  berbere ((Ethiopian/Eritrean spice blend) to taste)


Chop the onions and sauté in approximately 2-3 tablespoons of oil over medium heat until browned and softened. Add minced garlic and ginger and continue to sauté until softened and fragrant. Add berbere to taste (suggested 1-2 tablespoons for 1 lb. of lentils) and cook for approximately 5 minutes. Add chopped fresh tomatoes or canned crushed tomatoes and a small amount of water as needed to prevent sticking. Cover and cook another 10-15 minutes. Add rinsed lentils and a good amount of water, enough to cover the lentils. Cook for 20-25 minutes over medium heat, or until lentils are soft, adding water as needed. Season to taste with salt and pepper. Serve with injera (Ethiopian/Eritrean flatbread) or rice, and top with fresh jalapeño for more spice!