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Milk Street Recipe

Berbere-Spiced Red Lentils

30 minutes

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Berbere-Spiced Red Lentils

This lentil stew is our spin on the Ethiopian dish called misir wat. It’s seasoned with berbere, a rich, complex, aromatic Ethiopian blend of warm spices, savory dried alliums and red chilies. Look for berbere in spice shops or in well-stocked grocery stores. We garnish the lentils with a mix of chopped tomatoes, jalapeño and grated ginger, a non-traditional touch that brings bright flavor and color to the dish. If you can get the Ethiopian flatbread called injera, serve some alongside, though warm naan and/or rice are also excellent accompaniments.

4 to 6



Don’t forget to stir the lentils often to prevent scorching, especially near the end of cooking, when the consistency becomes thicker.

30 minutes

Nabeel I.
August 20, 2022
Excellent and easy
Great recipe and so simple! I opted to make it vegan and used 2 Tbsp vegan butter in place of the 4 Tbsp ghee. The flavor was still fantastic. I'll be making this again and again.
Yaoli Y.
August 16, 2022
Very good! My lentils took longer to cook down than 25 min but I just let it go until softened. This was super good! Especially since Ethiopian restaurants are over an hour away from where we live. Made this along with gomen wat and heated some naan to serve since I don’t have access to injera.
Kelly L.
August 8, 2022
Excellent lentil recipe
Great flavor and oh so quick and easy to prepare. This will become part of our regular rotation.
Jared G.
July 31, 2022
Great way to dress up red lentils
I like red lentils. Period. But it's always nice to find a new way to dress them up. By the way, I couldn't find any jarred berbere where I am in Eastern Idaho, so I made my own, using the NYT Cooking recipe for Shiro (Ground-Chickpea Stew).
John W.
July 19, 2022
Sensational lentils
Added only 1Tb of ghee at the end. Tasted great.

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