I cut back the berbere and it was still pretty spicy, but good. We made some flatbread to eat with it (King Arthur recipe)

  • 1.5 tablespoon oil use oil of choice
  • 1 inch ginger 10 grams, chopped
  • 2 large garlic cloves 7 grams, chopped
  • 1 medium red onion 120 grams, sliced
  • 3 stalks of green onion chopped
  • 1/2 teaspoon cumin powder
  • 2 teaspoons berbere spice adjust to taste
  • salt to taste, little more than 1/2 teaspoon
  • 2 tablespoons tomato paste
  • 3/4 cup red lentils 135 grams
  • 2 cups vegetable broth divided
  • 25-30 baby spinach leaves

  1. Press the saute button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red onion & spring onion.
  • Cook the onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and berbere spice. Also add the salt, mix well and cook for few seconds.
  • Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid.
  • Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position.
  • Quick release the pressure and then press the saute button.
  • Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted.
  • Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice! You may garnish it with cilantro or parsley.