Saida's Kitchen African recipes

Ethiopian Tagine Lentil Stew Recipe

This quick-cook Ethiopian Tagine Lentil Stew infuses the wonderful Berbere spice flavours, deep red colour and gentle chilli heat in this age-old plant-based dish.

Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. This Ethiopian Tagine Lentil Stew recipe is a historically important dish in the country’s predominantly vegetarian diet. The cooks of Ethiopia have been plant-focussed for a lot longer than us here in the West!

Our Ethiopian tagine sauce was prepared from Saida’s family recipe with tomatoes, onions and a traditional blend of coriander, paprika, cumin, fenugreek spices, plus garlic and chillies.

The lentils are stewed in the tagine sauce to infuse the wonderful flavours into this age-old plant-based dish, which you can serve with chapati bread, traditional injera or a slice of fresh sourdough to soak up the cooking juices.

Add some fresh or powdered chilli to spice up your Saida’s Kitchen Ethiopian tagine sauce to your liking.

  • 1 jar of Saida’s Kitchen Ethiopian tagine sauce
  • 2 tbsp olive oil or coconut oil
  • Half tbsp of diced garlic
  • Half tbsp of diced ginger
  • 1 medium-size red onion peeled and finely diced
  • 250g red or green lentils soaked in water for a half an hour before you start cooking to speed up the cooking process
  • 250ml of vegetable stock
  • Handful of fresh coriander and a green chilli (optional), both roughly chopped
  • Salt and pepper
  1. Add the oil to a medium pan, add the diced onion, and cook over a medium heat until it turns light brown.
  2. Drain the lentils and add to the onions, stir 1 minute and then add the vegetable stock, cover with a lid and cook for 8 minutes.
  3. Stir occasionally to check the lentils are tender, and avoid them sticking to the pan and lower the heat to cook.
  4. Add SAIDA’S KITCHEN Ethiopian tagine sauce, stir well and cook for another 5 minutes until the sauce thickens slightly. Check the seasoning and add salt and pepper as desired.
  5. Serve hot with chapati bread or injera, garnished with the chopped coriander and chilli as desired.
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