Ethopian-style Spiced Lentils

This lentil dish is packed with layers of flavour and is great for a weeknight meal. It requires minimal effort with a large reward, and is a great warming dish on a colder evening.

Ingredients Serves: 4

  • 3 tbsp vegetable oil
  • 2 red onions, finely minced in a blender (180g)
  • 10g garlic (2 fat cloves)
  • 10g ginger
  • 75g tomato puree
  • 3.5 tsp berbere spice (divided)
  • 2 tsp kosher salt (if using fine sea salt, reduce the amount to 1 1/2tsp )
  • 300g red lentils, rinsed
  • 1/2 tsp freshly ground black pepper
  • Lemon wedges and cooked long-grain rice to serve


  1. Heat the oil in a medium-sized saucepan. Add the minced onion, and stir over a medium heat for 10 minutes, until soft. 
  2. Puree together the ginger and garlic, and add to the pan with onions. Stir in the tomato puree and 3 tsp berbere spice. Cook over low to medium heat for 10 minutes, stirring frequently.
  3. Add 1 litre of water and bring to the boil. Stir in the salt and lentils. Simmer gently for 10 minutes. 
  4. Add 1/2 tsp more of the berbere spice, as well as 1/2 tsp ground black pepper. Simmer for a further 5 minutes.
  5. Serve with plenty of cooked long-grain rice and a squeeze of lemon juice. 
© Speciality Cooking Supplies Limited 2024

1 comment

  • Delicious. Plenty of heat but full of flavour behind that and super easy to make. Another great use for my berbere spice mix!

    James on

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