Spicy Ethiopian Lentil Stew (Instant Pot recipe)


  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tsp. freshly grated ginger
  • 1-2 tbsp. berbere spice blend, to taste (https://www.amazon.com/Frontier-Berbere-Seasoning-ORGANIC-Bottle/dp/B005WDVQHG)
  • 1/2-1 tsp. cayenne pepper, or to taste, optional
  • Poblano pepper chopped into medium size pieces, optional
  • 1 1/2 cups dried split red lentils
  • 4-5 medium size tomatoes diced or 1-14 oz. can diced tomatoes
  • 3 medium red potatoes, about 3/4 lb. total, diced
  • 3-4 celery ribs, chopped into medium size pieces
  • 2 carrots, chopped into medium size pieces
  • 3 cups fresh baby spinach leaves, sliced and lightly packed
  • 2 tbsp lemon juice
  • 1 1/2 tsp salt or to taste


  1. To the pot, add the oil and put it on saute mode
  2. Add onion, carrots, celery, poblano chili and saute for 2 minutes
  3. Add potatoes and salt and saute for 2 minutes
  4. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more
  5. Add lentils, tomatoes and stir a few times
  6. Add 4 cups water, cover the pot and switch it to a mode with cooking time of 15 minutes
  7. When cooking is done and cooled, open pot and put it to saute mode
  8. Stir in spinach, add lemon juice and continue to cook just until spinach is wilted, about 2 minutes
  9. Turn off the pot and serve the stew with rice or any bread

Serves: 5-6

Inspiration source:



You can add a bit more berbere and cayenne, if desired.

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