Yemisir Kik (Ethiopian Red Lentil Stew)
Creamy Ethiopian red lentil stew spiced with garlic, ginger, and berbere. Served with injera or flatbread, it's a warming vegan dinner that captures authentic Ethiopian flavors.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 17g
Ingredients
- 1.5 cups red lentils
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp berbere spice blend
- 4.5 cups vegetable broth
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Rinse red lentils under cold water until water runs mostly clear.
- 2
Heat olive oil in a large pot over medium until shimmering, about 90 seconds.
- 3
Add diced onion and cook, stirring occasionally, until softened and translucent, 5 minutes.
- 4
Add minced garlic and grated ginger; stir constantly until fragrant, 60 seconds.
- 5
Stir in berbere spice and toast for 30 seconds, stirring, until oil smells warm and spiced.
- 6
Add rinsed lentils and vegetable broth; bring to a boil, then reduce heat to medium-low.
- 7
Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils completely break down.
- 8
Taste and adjust salt and pepper. Stew should look thick and creamy, not watery.
- 9
Ladle into bowls. Serve with injera, pita, or flatbread for scooping.
Tools you’ll need
- large pot with lid
- wooden spoon
- measuring cups and spoons
- fine-mesh sieve
- knife and cutting board
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