Red Lentil Berbere Recipe – Easy Instant Pot Ethiopian Stew

Last Updated on 4 months by Neha Deshmukh

Red Lentil Berbere Recipe – Easy Instant Pot Ethiopian Stew

Hey everyone! If you’re anything like me, you’re always on the lookout for flavorful, comforting meals that don’t take all day to make. This Red Lentil Berbere stew, cooked in the Instant Pot, is exactly that. I first stumbled upon this dish during a trip to a local Ethiopian restaurant, and I’ve been hooked ever since. It’s warm, spicy, and incredibly satisfying – and surprisingly easy to recreate at home!

Why You’ll Love This Recipe

This isn’t just another lentil recipe. The berbere spice blend is what truly elevates this dish, giving it a complex, aromatic flavor you won’t forget. Plus, using an Instant Pot cuts down on cooking time significantly. Seriously, from start to finish, you’re looking at around 25 minutes! It’s perfect for busy weeknights when you crave something a little different. And it serves 3, making it great for a small family or a cozy dinner for one (with leftovers, of course!).

Ingredients

Here’s what you’ll need to make this delicious stew:

• 1.5 tablespoon oil
• 1 inch ginger, peeled and finely chopped
• 2 garlic cloves, minced
• 1 medium red onion, chopped
• 3 green onion stalks, chopped
• 0.5 teaspoon cumin powder
• 2 teaspoons berbere spice
• 2 tablespoons tomato paste
• 0.75 cup red lentils (about 175g)
• 2 cups (475ml) vegetable broth
• 25-30 baby spinach leaves

Ingredient Notes

Let’s talk about a few key ingredients!

Berbere Spice: This is the heart and soul of the dish. Berbere is a vibrant spice blend originating from Ethiopia and Eritrea. It typically includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. The flavor profile is warm, spicy, and slightly floral. You can find it at Ethiopian markets, online, or sometimes in the international aisle of larger supermarkets. Don’t be afraid to experiment with different brands – they all have slightly different heat levels!

Red Lentils: Also known as masoor dal, red lentils are fantastic because they cook so quickly – no pre-soaking required! They break down beautifully, creating a creamy texture. Plus, they’re packed with protein and fiber.

Vegetable Broth: I usually use store-bought vegetable broth for convenience. But if you’re feeling ambitious, homemade is always best! It adds an extra layer of flavor. Just make sure it’s not overly salty.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Add the oil, then sauté the ginger, garlic, red onion, and green onion for about 3 minutes, until they’re softened and fragrant. This is where the magic begins!
2. Bloom the Spices: Stir in the cumin powder, berbere spice, and salt. Cook for another 30 seconds, stirring constantly. This helps to “bloom” the spices, releasing their full flavor. Your kitchen should smell amazing right about now.
3. Build the Base: Add the tomato paste and red lentils. Stir for 30 seconds to coat the lentils in the spice mixture. This ensures every bite is bursting with flavor.
4. Pressure Cook: Pour in 1.5 cups (355ml) of vegetable broth. Seal the lid and set the Instant Pot to pressure cook on high for 6 minutes.
5. Finish & Serve: Once the cooking time is up, do a quick release of the pressure. Add the remaining 0.5 cups (120ml) of broth (optional – if you prefer a thinner stew) and the baby spinach. Simmer for 1 minute, until the spinach wilts.
6. Garnish & Enjoy: Garnish with fresh cilantro or parsley. Serve hot with injera or rice.

Expert Tips

Here are a few things I’ve learned along the way:

• Consistency is Key: If your stew is too thick, add a little more broth, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Spice It Up (or Down): Berbere spice varies in heat. Start with 2 teaspoons and taste as you go. Add more if you like things spicy, or reduce the amount if you prefer a milder flavor.
• Instant Pot Power: Remember that the Instant Pot takes time to come to pressure. Don’t be alarmed if it takes a little while to start the 6-minute cooking timer.

Variations

• Vegan: This recipe is naturally vegan!
• Spice Level: Adjust the amount of berbere spice to your liking. For a mild stew, use 1 teaspoon. For a hot stew, use 3 or more! My friend, Sarah, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: In Ethiopian Orthodox Christianity, there are several fasting periods throughout the year. This stew is perfect for those times, as it’s naturally vegan and doesn’t contain any animal products.

Gluten-Free

Good news! This recipe is naturally gluten-free.

Serving Suggestions

Traditionally, this stew is served with injera, a spongy, slightly sour flatbread. It’s used to scoop up the stew – no utensils needed! If you can’t find injera, rice (brown, white, or basmati) is a great alternative. A side of steamed vegetables or a simple salad would also complement the stew nicely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just transfer it to a freezer-safe container and it will keep for up to 2 months.

FAQs

1. What is Berbere spice and where can I find it?

Berbere is a complex Ethiopian spice blend. You can find it at Ethiopian markets, online retailers like Amazon, or sometimes in the international aisle of well-stocked supermarkets.

2. Can I substitute red lentils with another type of lentil?

While red lentils are ideal for their quick cooking time and creamy texture, you could use brown or green lentils. However, you’ll need to increase the cooking time to around 20-25 minutes.

3. My stew is too thick/thin – how do I adjust the consistency?

If it’s too thick, add more vegetable broth, a tablespoon at a time. If it’s too thin, simmer uncovered for a few minutes to allow some liquid to evaporate.

4. Can this recipe be made on the stovetop instead of in an Instant Pot?

Yes! Sauté the aromatics as directed, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

5. What is Injera and where can I find it?

Injera is a traditional Ethiopian flatbread with a spongy texture. It’s made from teff flour. You can find it at Ethiopian restaurants or markets.

6. How can I make this recipe spicier or milder?

Adjust the amount of berbere spice! Start with less and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I hope you love this Red Lentil Berbere stew as much as I do. Let me know in the comments how it turns out for you!