Ethiopian Style Lentil Stew

Ethiopian Style Lentil Stew

This recipe is modeled after a traditional Ethiopian dish called dahl (or dahl), with variations also enjoyed in India. In India, dal refers to dried legumes, so we’re substituting inexpensive and easily available lentils instead. Our recipe does use teff, an ancient Ethiopian grain which is a good source of lysine, but we’ve listed the substitutes in the Notes section. Orange juice and a blend of spices add the luscious flavor.
Course Main Course, Main Dish, Side Dish
Cuisine Ethiopian, Indian


  • 1 tablespoon neutral oil
  • 3 shallots thinly sliced
  • 5 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon cinnamon
  • 2 teaspoons turmeric
  • 1 teaspoons cumin
  • 1 teaspoon garam masala
  • 1 1/2 cups tomatoes finely diced
  • 1 can full fat coconut milk 15-ounce
  • 2 oranges zest & juice
  • 1 1/2 cups vegetable stock
  • 1 cup teff grain
  • 1 cup dry lentils
  • Salt to taste
  • Black pepper to taste


  • 1/4 cup Greek yogourt
  • 1/4 cup cilantro chopped
  • 2 spring onions chopped


  • Heat the oil in a large skillet or pan at a medium setting. Add the shallots and cook for 1 to 2 minutes, until they begin to soften.
  • Add the garlic and ginger, and sauté until fragrant, or about 3 to 5 minutes.
  • Next, add the cinnamon, turmeric, cumin, and garam masala, along with a pinch of salt. Stir to coat the shallots in the spices for a minute or two. Add the orange zest, and cook for another 2 minutes.
  • Stir in the chopped tomatoes, and cook for 5 to 7 minutes, until the liquid is reduced.
  • Add the coconut milk and vegetable stock as you stir to blend. Let it cook for about 2 minutes to blend the flavors.
  • Add the lentils, stirring into the mixture. Let the blend come to a simmer, cover, and cook for about 15 minutes, stirring now and then.
  • Next, add the teff grain, and let it cook for another 10 minutes or so, stirring now and then. If it begins to get dry too soon, add a little more vegetable stock.
  • Season with salt and pepper to taste, and cook for an additional 5 minutes.
  • Let the stew cool for about 5 minutes after you turn off the heat.
  • Just before you serve, stir in the orange juice.
  • Garnish with chopped cilantro and spring onions, and drizzle with Greek yogourt.
  • Serve with naan bread.


Note: Instead of teff, which has a nutty flavor, you can directly substitute brown rice, quinoa, or oats.
Keyword Oranges, vegan
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt