Servings: 3 to 4 cups

Berbere Spice Mix: subheading: Berbere Spice Mix:
1 tablespoon smoked paprika * 1 tablespoon smoked paprika *
1 teaspoon cayenne pepper * 1 teaspoon cayenne pepper *
1/2 teaspoon onion powder ½ teaspoon onion powder
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/2 teaspoon cumin powder ½ teaspoon cumin powder
1/2 teaspoon coriander powder ½ teaspoon coriander powder
1/4 teaspoon ground cardamom ¼ teaspoon ground cardamom
1/4 teaspoon ground clove ¼ teaspoon ground clove
1/4 teaspoon cinnamon ¼ teaspoon cinnamon
Pinch of nutmeg Pinch of nutmeg
Pinch of allspice Pinch of allspice
Lentils: subheading: Lentils:
1.5 tablespoons olive oil 1.5 tablespoons olive oil
1/2 cup diced onion ½ cup diced onion
1 teaspoon grated ginger 1 teaspoon grated ginger
4 garlic cloves, minced 4 garlic cloves, minced
1/2 cup tomatoes, chopped ½ cup tomatoes, chopped
Salt Salt
1 cup red lentils 1 cup red lentils
5-6 small-medium potatoes, quartered 5 to 6 small-medium potatoes, quartered
2 cups water 2 cups water
Cilantro Cilantro

To prepare the Berbere, mix all the spices and set aside.
Time to cook the lentils. Heat a pan (or Instant Pot, or a Stovetop Pressure Cooker). Add oil.
Once it's hot, add onion and saute for 2 to 3 minutes or until translucent.
Add ginger and garlic. Stir and cook for 3 to 4 minutes.
Add the tomatoes, berbere spice, and salt. Mix well and cook for 6 to 8 minutes or until the tomatoes are wilted and the mixture thickens.
Now add the lentils, potatoes, and 2 cups of water. Give it a good stir and close the lid.
For Instant Pot, cook for 15 minutes on High settings. For stovetop pressure cooker, cook until 8 to 10 whistles on medium-high heat. For a normal pan, cook for 20 to 25 minutes on low-medium heat.
That's it, your Ethiopian Lentil Stew is ready! Garnish with freshly chopped cilantro and serve over rice, quinoa, or naan.

Reduce this amount to reduce the 'heat'.  Reduce this amount to reduce the 'heat'.