Ethiopian-style red lentil stew featuring berbere, onions, and garlic, served with traditional injera and a bright tomato salad. This meal blends warming spices with tangy greens and a sour-sour injera to balance the lentils.
Total time
55 min
Prep
15 min
Cook
40 min
Serves
4
Tick what you already have.
Pair with extra injera slices and a simple cucumber salad for a complete plate.
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
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