Ingredient quantities update automatically. Cook and prep times use this recipe’s scaling mode: mild.
Scaling note: Berbere heat varies; scale spice cautiously for larger batches.
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tsp berbere spice
- 250 g red lentils
- 400 g tinned tomatoes
- 700 ml vegetable stock
- 1 tbsp lemon juice
- 10 g coriander
Method
- Cook onion until deep golden, then add garlic, ginger and berbere.
- Add lentils, tomatoes and stock.
- Simmer until lentils are soft and the stew is thick.
- Finish with lemon and coriander.
AI recipe note
This recipe was created with AI assistance and reviewed for clarity. Please use normal food safety checks and personal judgement when cooking.