8 Reviews of Ethiopian Lentils With Berebere Spice Mix

From: canthelpmyself

On Feb 4, 2009

Although I thought the flavour combination is fantastic and I am at this moment making up another big batch of it for using on just everything I am only giving it 3 stars because it was unbearably hot. I am very used to hot food and found it way too hot and my poor husband could barely eat it. I followed the spice mix directions ecaxctely. I subbed half the lentils for the same weight in sweet potato and because it was so spicy I added one zucchini, and some spinach and also lemon juice. I served it with rice. I am making it again because I like the spice combination but I am not adding any chili this time but will add it in depending what I am cooking. thanks for posting

From: Hel Cooks

On Jan 23, 2008

Great - we ate this with the injera and added hard boiled eggs to the dish and allowed them to soak up the flavours for a few hours. We used a mixture of red and brown lentils to give it some texture. I prefered the brown and would use more brown lentils than red in future, The spice mix is great and we made plenty to make the dish again.

From: Princess Tomato

On Jul 5, 2007

This was amazing! I made the spices myself, because we don't have anything like that in the grocery stores here. I also cut the onions and chilis in half (just a personal preference - our chilis weren't seeded, so we didn't want our mouths to burst into flames), and it was wonderful!! We really enjoyed it, and we'll definitely make it again. Oh, also used the veggie broth, and I definitely recommend that. It smelled SO tasty. Made this with Injera and Ethiopian Ginger Vegetables.

From: Chef JenJ

On Apr 10, 2008

Yummy! Made this recipe with red lentils, vegetable broth and only 1 and 1/2cup of chilies (1 green pepper and 2-3 anaheim peppers). Since we had a guest at our table, I didn't want to make it too spices, so after making the spice mix, I only added 1 tablespoon instead of 2. I have to say eating the left overs the next days was even better. Served with Injera and Potato salad. I think from now on I will make the Ethiopian dishes a day in advance.

From: packeyes

On Jul 4, 2008

These were absolutely delicious. They had a kick to them that wasn't evident right away. I could not find fenugreek (after going to 3 different stores I gave up), and the cardamom was VERY expensive ($14 for a regular spice jar), I would be interested in knowing if there are different options than those two for future reference. I cut the recipe down to serves 2 and we still had a lot of leftovers - they will make a perfect lunch. This is a definite make again recipe

From: Chef #585496

On Sep 10, 2008

Fantastic and spot on, though as I had some I drizzled some spice butter over the top and crumbled a little feta on as well. Yum.

From: Marmot

On Jul 14, 2008

I love Ethiopian food, and this is a very good recipe. I took longer than 30 minutes to prepare (mainly roasting chiles), but it was worth it. I also added some hot peppers as the recipe is not very hot.

From: ~DiZzY~

On May 1, 2008

I made a few changes--scaled down the amount, used pink lentils, used prepared berbere from the store, used sweet onion instead of red, and omitted the green chili but added some cayenne--but it was DELICIOUS! Next time, I'll make sure to have all the ingredients on hand and try it that way...thanks!