Best 3 Ethiopian Spicy Tomato Lentil Stew Recipes

Immerse yourself in the vibrant flavors of Ethiopia with our curated collection of spicy tomato lentil stew recipes. This classic dish, also known as "kik alicha," is a delightful blend of tangy tomatoes, earthy lentils, and an array of aromatic spices. Whether you prefer a mild or fiery stew, our recipes cater to diverse taste preferences. Discover the art of balancing heat, acidity, and richness as you embark on a culinary journey through the vibrant streets of Ethiopia.

Here are our top 3 tried and tested recipes!

ETHIOPIAN SPICY TOMATO LENTIL STEW

ETHIOPIAN SPICY TOMATO LENTIL STEW image

Categories Soup/Stew Bean Tomato Low Fat High Fiber Healthy

Number Of Ingredients 23

Ingredients

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas
Spice Blend
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
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)

Steps:

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.

SPICY ETHIOPIAN RED LENTIL STEW

Spicy Ethiopian Red Lentil Stew image

From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores.

Provided by Enjolinfam

Categories Stew

Time 1h25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil
2 cups red onions, chopped
1 tablespoon ginger, minced peeled and fresh
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons berbere, spice
3 cups vegetable broth
1 cup red lentil, dried and small
4 teaspoons salt
4 cups basmati rice, hot cooked

Steps:

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.

Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1

VEGAN YEMISER W'ET (SPICY ETHIOPIAN LENTIL STEW)

Vegan Yemiser W'et (Spicy Ethiopian Lentil Stew) image

You will need to first make niter kebbeh, berbere paste, and Injera bread (the one made of teff is the best!). Versions are available on the site. To serve, spread layers of injera bread on individual plates and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew and eat it with your fingers.

Provided by quantumshanti

Categories One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried brown lentils
1 cup onion
2 minced garlic
1/4 cup niter kebbeh (see recipe)
1 teaspoon berbere
1 teaspoon ground cumin
1 teaspoon sweet Hungarian paprika
2 cups finely chopped tomatoes
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water
1 cup green peas
salt and pepper

Steps:

Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent.
Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
Add 1 cup of vegetable stock or water and continue simmering.
When the lentils are cooked drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.1, Sodium 137.6, Carbohydrate 29.1, Fiber 10.2, Sugar 5.7, Protein 9.5

Tips:

To make the stew even spicier, add more berbere or cayenne pepper.
If you don't have berbere, you can use a mixture of 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon cayenne pepper.
You can also add other vegetables to the stew, such as carrots, potatoes, or green beans.
Serve the stew with injera, a traditional Ethiopian flatbread, or rice.
For a vegan version of the stew, omit the butter and use vegetable broth instead of chicken broth.

Conclusion:

This Ethiopian spicy tomato lentil stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is packed with flavor from the berbere spice blend, and the lentils are a good source of protein and fiber. Serve the stew with injera or rice, and enjoy!