Berbere-Spiced Lentil Stew with Turmeric Ginger Cabbage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A warming Ethiopian-inspired lentil stew infused with homemade berbere spices, paired with a vibrant turmeric and ginger sautéed cabbage and potatoes. This african-inspired vegan (vegetarian) ready in about 60 minutes pairs dry red lentils, water, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup dry red lentils
• 4 cups water
• 2 tbsp berbere spice blend
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tbsp grated ginger root
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 4 cups shredded green cabbage
• 2 medium, peeled and diced into 1/2 inch cubes yellow potatoes
• 1 tsp ground turmeric
• to taste salt
• to taste black pepper
• 1/4 cup water (for cabbage)

Instructions

1. Step 1: Rinse 1 cup dry red lentils under cold water until water runs clear. In a medium pot, combine lentils with 4 cups water, bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 minutes until lentils are tender.
2. Step 2: While lentils simmer, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice blend into the onion mixture; cook for 2 minutes until spices are aromatic.
4. Step 4: Add the cooked lentils with their cooking liquid to the skillet, season with salt and black pepper to taste, and simmer uncovered for 10 minutes until stew thickens slightly.
5. Step 5: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 4 cups shredded green cabbage and 2 diced medium yellow potatoes (1/2 inch cubes), sprinkle 1 tsp ground turmeric over them, and sauté for 2 minutes.
6. Step 6: Add 1/4 cup water to the cabbage and potatoes, cover, and cook for 10 minutes, stirring occasionally, until potatoes are tender but firm and cabbage is wilted.
7. Step 7: Adjust seasoning of cabbage and lentil stew with salt and pepper as needed. Serve the spicy lentil stew alongside the turmeric ginger cabbage and potatoes for a balanced Ethiopian-inspired meal.