Berbere-Spiced Chicken Stew with Red Lentils

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty Ethiopian-inspired chicken stew simmered with red lentils and fragrant berbere spice blend, perfect for a warming meal. This Ethiopian-inspired chicken recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, red lentils, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 cup red lentils
• 3 tablespoons berbere spice blend
• 2 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons tomato paste
• 3 tablespoons vegetable oil
• 4 cups water
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 2 large finely chopped yellow onions and sauté for 8-10 minutes until softened and golden brown, stirring occasionally.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1-2 minutes until fragrant.
3. Step 3: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring continuously for 2 minutes to toast the spices and develop aroma.
4. Step 4: Cut 1.5 pounds boneless skinless chicken thighs into bite-sized pieces and add to the pot. Cook for 5 minutes, stirring often, until the chicken starts to brown.
5. Step 5: Rinse 1 cup red lentils under cold water and add to the pot along with 4 cups water, 1.5 teaspoons salt, and 1 teaspoon black pepper. Stir well.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until the lentils are tender and the stew thickens, stirring occasionally to prevent sticking.
7. Step 7: Remove from heat and stir in 1 tablespoon lemon juice for brightness. Serve hot with injera or rice.