Red lentils turn naturally creamy in this easy plant-based stew, while Berbere Spice Blend adds chilli heat and fragrant cardamom, coriander, cumin, fenugreek and ginger. It is economical, filling and excellent for batch cooking.

🥣 Ingredients

• 300g red lentils, rinsed
• 1 onion, chopped
• 2 tbsp olive oil
• 2 tbsp Berbere Spice Blend
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 900ml vegetable stock
• 150g baby spinach
• ½ lemon
• Yoghurt or plant-based yoghurt, optional

👩‍🍳 Instructions

1. Cook the onion in oil for 8 minutes until soft.
2. Stir in the seasoning and tomato purée for 1 minute.
3. Add lentils, tomatoes and stock. Simmer gently for 25 minutes, stirring occasionally.
4. Add spinach and cook for 3 minutes. Loosen with water if needed.
5. Finish with lemon and yoghurt if liked; taste before adding salt.

⏱️ Timings

• Prep: 10 minutes
• Cook: 35 minutes
• Serves: 4–6

🍽️ Serving Suggestions

Scoop up with warm flatbread or serve with rice and a crunchy salad.

💚 Why This Recipe Works

Red lentils absorb the complex seasoning and thicken the stew without cream or flour.

🌶️ Try It With

Deepen the base with Ground Fenugreek or Ground Cumin.

🍽️ More Recipes Using Berbere

• Berbere Prawns with Coconut Rice
• Berbere Roasted Sweet Potatoes & Chickpeas
• Berbere Lamb Meatballs with Herby Couscous
• Ethiopian-Inspired Berbere Beef Tibs with Peppers
• Berbere Chicken with Spiced Tomato Sauce

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