Go Back Email Link
+ servings
image Berebere Lentils

Ethiopian Berbere Spiced Lentils

These Ethiopian berbere spiced lentils are amazing! The tangy flavors are distinct and mildly spicy.
Prep Time 5 mins
Cook Time 30 mins
Course dinner, lunch, Main Course, mezze
Cuisine california, Ethiopian, fusion, vegan
Servings 6
Calories 265 kcal


  • 2 cups dried split red lentils
  • 5 cups water
  • 4 cloves garlic minced
  • 1 onion diced
  • 1 tsp olive oil
  • 5 tomatoes chopped
  • 4 tbsp berbere spice
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp tomato paste


  • Boil lentils in water for 20 minutes.
  • Meanwhile,in a deep sauté pan over medium heat, fry the garlic and onions in oil until toasty 3-5 minutes.
  • Add chopped tomatoes, salt and cook until tomatoes release juices.
  • Add berbere spice, salt and tomato paste and cook for 5 minutes.
  • When lentils are soft, add spiced tomato and onion mixture to the lentils and simmer for 10 minutes to combine.
  • Taste for salt and adjust if needed.
  • Serve with salad of lettuce, tomato, cucumber, tomato, avocado and cabbage mixed with lemon juice and rice.


Calories: 265kcalCarbohydrates: 45gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 756mgPotassium: 908mgFiber: 21gSugar: 5gVitamin A: 1055IUVitamin C: 23mgCalcium: 60mgIron: 8mg
Keyword berbere, dairy-free, lentils, plant-based, soup, vegan
Tried this recipe?Let us know how it was!