Ethiopian Spicy Tomato Lentil Stew

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Hearty stew perfect for cold weather days; found on

Preparation time: 15 min
Cooking time: 45 min

Serves: 6-8

Dietary guidance: v v 

Tags: main ยท


1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4-5 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
1 can of diced tomato
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes ( I increased water for thinner consistency)
1 cup frozen green peas

Spice Blend:
2 tsp ground cumin
2 teaspoons hungarian paprika (I didn't use)
1 teaspoon ground fenugreek (I used extra cumin instead)
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom (I used garam masala)
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)


Boil the lentils for about 45 minutes or until tender.
In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes

I garnished with yogurt.

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