Berbere Lentil Stew

Serves: 2 Prep: 10_mins Cook: 40_mins


Berbere describes a diverse mixture of spices native to Ethiopia and Eritrea. Our curry combines this blend of flavours into a hearty stew,  providing the perfect palate for warmer weather.


1 tablespoon olive oil

1 medium white onion, minced

1 tablespoon ginger, minced

3 to 4 tablespoons Berbere Spice

1+½ tins (400g) Biona Organic Green Lentils, drained and rinsed

475ml vegetable stock

110g passata

Juice from ½ lemon (plus extra for serving)

Salt (to taste)

Biona Coconut Milk, to serve


  1. Heat a pot over medium heat. Add the olive oil, followed by the minced onion. Cook until the onion is translucent, about 5-6 minutes. Add in the ginger and cook for a minute more.
  2. Measure in 3 tablespoons of the berbere spice and stir to coat the onions. Add in the green lentils followed by the vegetable stock. 
  3. Bring to a boil, reduce to a simmer, and cook for about 15 minutes. Check and stir occasionally, adding water as needed.
  4. Once the stock has reduced and thickened, stir in the tomato sauce and lemon. Continue to cook for another 5 to 10 minutes until lentils are tender. 
  5. Taste and add more berbere seasoning, lemon juice, or salt as needed.
  6. Serve with a swirl of coconut milk and fresh coriander.

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