Simmered Berbere-Spiced Chicken Stew with Red Lentils
A fragrant Ethiopian-inspired chicken stew simmered with red lentils and traditional berbere spice blend for a hearty, warming meal. This ethiopian-inspired chicken ready in about 60 minutes pairs chicken thighs, boneless skinless, red lentils, rinsed, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb chicken thighs, boneless skinless
- 1 cup red lentils, rinsed
- 2 tbsp berbere spice mix
- 1 medium (about 1 cup) yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 5 minutes until the onions are translucent and fragrant.
- Step 2: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste; cook for 2 minutes, stirring constantly until the mixture darkens and becomes aromatic.
- Step 3: Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces; brown the chicken for about 5 minutes, stirring occasionally until edges are lightly golden.
- Step 4: Pour in 3 cups vegetable broth and 1 cup water, then add 1 cup rinsed red lentils, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer gently for 30-35 minutes until lentils are tender and chicken is cooked through, stirring occasionally to prevent sticking and letting the stew thicken.
Frequently asked questions
How long does Simmered Berbere-Spiced Chicken Stew with Red Lentils take to make?
Total time is about 60 minutes (15 min prep + 45 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 Simmered Berbere-Spiced Chicken Stew with Red Lentils?
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, rinsed from drying out.
Can I substitute ingredients in Simmered Berbere-Spiced Chicken Stew with Red Lentils?
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 Simmered Berbere-Spiced Chicken Stew with Red Lentils 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.
What goes well with Simmered Berbere-Spiced Chicken Stew with Red Lentils?
Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
