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    You are in: Home / Recipes / Ethiopian Lentils With Berebere Spice Mix Recipe
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    Ethiopian Lentils With Berebere Spice Mix

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Olha's Note:

    Recipe includes spice mix if you can't find it in the supermarkets.

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    Units: US | Metric

    BEREBERE SPICE MIX (use 2 tablespoons)


    1. 1
    2. 2
      Bring lentils and broth to boil and simmer 10 minutes.
    3. 3
      Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
    4. 4
      Serve with ground black pepper to taste.
    5. 5
      For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
    6. 6
    7. 7
      Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
    8. 8
      Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
    9. 9
      NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
    10. 10
      NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
    11. 11
      Yield: 6 to 10 servings.

    Ratings & Reviews:

    • on February 04, 2009


      Although I thought the flavour combination is fantastic and I am at this moment making up another big batch of it for using on just everything I am only giving it 3 stars because it was unbearably hot. I am very used to hot food and found it way too hot and my poor husband could barely eat it. I followed the spice mix directions ecaxctely. I subbed half the lentils for the same weight in sweet potato and because it was so spicy I added one zucchini, and some spinach and also lemon juice. I served it with rice. I am making it again because I like the spice combination but I am not adding any chili this time but will add it in depending what I am cooking. thanks for posting

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2014


      I read the reviews first so I only used 2 tablespoons of the pepper flakes, I could probably do 3 and be just fine. Also, I felt like it was missing something so I added a small amount of brown sugar and yams for texture. It was wonderful and I will be making this regularly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2008


      Fantastic and spot on, though as I had some I drizzled some spice butter over the top and crumbled a little feta on as well. Yum.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Ethiopian Lentils With Berebere Spice Mix

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.6
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 1200.5 mg
    Total Carbohydrate 61.0 g
    Dietary Fiber 28.3 g
    Sugars 5.8 g
    Protein 22.1 g

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