Ethiopian-Inspired Lentil and Spinach Stew with Niter Kibbeh

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A nourishing vegetarian stew combining tender lentils and fresh spinach cooked in Ethiopian spiced clarified butter for a rich, earthy flavor. This Ethiopian-inspired vegetarian recipe, ready in about 40 minutes, pairs green lentils, fresh spinach leaves, chopped, niter kibbeh (spiced clarified butter) 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 green lentils
• 4 cups fresh spinach leaves, chopped
• 3 tbsp niter kibbeh (spiced clarified butter)
• 1 medium (about 3/4 cup) yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp berbere spice mix
• 3 cups water or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon wedge

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Instructions

1. Step 1: Rinse 1 cup green lentils under cold water until clear. In a medium saucepan, combine the lentils with 3 cups water or vegetable broth and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until tender but not mushy.
2. Step 2: While lentils cook, heat 3 tbsp niter kibbeh in a large skillet over medium heat. Add 1 medium diced yellow 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 1-2 minutes until fragrant and the spices bloom.
4. Step 4: Add the cooked lentils to the skillet, stirring to combine well with the onion-spice mixture. Fold in 4 cups chopped fresh spinach and cook for 3-4 minutes until the spinach wilts.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Finish with a squeeze of juice from 1 lemon wedge before serving this hearty stew with warm injera or flatbread.