Lentil & Tomato Stew (Ethiopian Dish)

We are finally had another “Around the World” night with our friends. We haven’t done one since we did the Filipino food months ago. This time we decided to tackle African. I chose this Ethiopian dish. It was delicious, but definitely something new and from a different culture. I love experiencing what different cultures have to offer. Hopefully you will take the time to explore as well even if it is not with food.


1 cup lentils
1 medium onion chopped
3 tablespoons olive oil
4 garlic cloves
1 tablespoon berbere spice mix
1 teaspoon cumin
1 tablespoon sweet paprika
1 can stewed tomatoes
2 tablespoons tomato paste
1 cup frozen peas


Soak the lentils for 1 hour or overnight in the fridge. Drain and then add to a pot. Cover with water and bring to a boil. Reduce and simmer until the lentils are soft. In a sauce pan, heat up the oil and then add the chopped onion. Cook for a couple minutes and then add the garlic. Cook until the onion is slightly browned. Add all spices and cook for a couple minutes. Add the tomatoes, tomato paste and 1 cup water. Cook for 15 minutes. Add the lentils and peas. Cook until thick and peas are soft. Serve with ingera or over riceEnjoy!

This slideshow requires JavaScript.

Posted by Brent

So, I am a God fearing, husband to one amazing woman, an IT professional, camera wielding, part-time runner, outdoor enthusing, tinkering, coffee loving man. I am currently Co-Founder of Thirty Five Media in Bozeman, MT as well as an IT Manager for TREC, Inc. and a Creative Director at Venture Church. The plate is usually full, but I wouldn't trade it for anything!