Berbere Lentil Curry

A delicious Ethiopian curry perfect to serve with yoghurt.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Ethiopian, North African
Servings 4


  • 200 g Lentils washed or 1 tin of precooked lentils
  • 3 tbsp Olive oil
  • 1 Onion diced
  • 1 Red pepper cut into large chunks
  • 3 cloves Garlic
  • 1 Medium aubergine cut into chunks
  • 1 tbsp Berbere spice mix
  • Salt to taste
  • 1/2 cup Veggie stock


  • Heat 2 Tbsp oil in a large frying pan over medium heat. Add the aubergine and cook until soft. Remove from the pan.
  • Add the rest of the oil and saute onion until soft and translucent. Season with salt.
  • Add garlic, red pepper and MKS Berbere mix and cook for a further 2 minutes.
  • Add the cooked aubergine back into the pan along with lentil, 1/2 cup of stock and 2 cups of water. Bring to simmer (if using tinned lentils, just use 1/2 cup of stock and cook though until thick sauce has been created.
  • Simmer for 20-30 minutes or until the lentils are cooked through and the water has gone. If needed add more water until lentils are soft.
  • Serve with a big dollop of natural yoghurt and a garnish of fresh coriander leaves.
Keyword African Curry recipe, Ethiopian Food

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