Ethiopian-Inspired Lentil and Spinach Stew with Berbere

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan lentil stew enriched with berbere spice and fresh spinach, perfect for a nourishing and flavorful meal. This ethiopian-inspired vegan ready in about 40 minutes pairs red lentils, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to avoid sticking.
  5. Step 5: Pour in 3 cups water and add the rinsed lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender.
  6. Step 6: Stir in 4 cups fresh spinach leaves and cook for an additional 5 minutes until spinach wilts and blends into the stew.
  7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Serve warm with flatbread or rice.

Frequently asked questions

How long does Ethiopian-Inspired Lentil and Spinach Stew with Berbere take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian-Inspired Lentil and Spinach Stew with Berbere?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Ethiopian-Inspired Lentil and Spinach Stew with Berbere?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Lentil and Spinach Stew with Berbere for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ethiopian-Inspired Lentil and Spinach Stew with Berbere vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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