Entree: Eritrea – Central Culinary Region – አሊቻ ብርሰን Alicha Birsen (Mild lentil stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 1/2 cups (300 g) green or brown lentils, rinsed and picked over
- 3 tbsp (45 ml) niter kibbeh (Eritrean spiced clarified butter) or ghee
- 1 large yellow onion (about 200 g), finely chopped
- 3 cloves garlic (about 9 g), minced
- 1 inch (15 g) fresh ginger, minced
- 2 medium carrots (about 200 g), diced
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 4 cups (960 ml) water or low-sodium vegetable/chicken stock
- 1 tbsp (15 ml) lemon juice, or to taste
- 1 tsp (6 g) salt, or to taste
- Fresh cilantro or flat-leaf parsley for garnish
- Berbere (optional) for those who want a spicier note at table

Instructions

1. Sauté aromatics in niter kibbeh: Heat niter kibbeh or ghee in a medium pot over medium heat. Add chopped onion and a pinch of salt; cook, stirring, until softened and translucent, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
2. Build the stew: Stir in turmeric, cumin and the bay leaf. Add the diced carrots and rinsed lentils; stir to coat in the spiced butter for a minute.
3. Simmer until tender: Pour in 4 cups (960 ml) water or stock, bring to a gentle boil, then reduce heat to low and simmer, uncovered, until lentils and carrots are tender and stew is creamy, about 25–35 minutes. Stir occasionally and add a splash more water if it becomes too thick.
4. Finish and season: Remove bay leaf. Stir in lemon juice and salt, adjust seasoning to taste. If you prefer a smoother texture, lightly mash a portion of the lentils against the pot side and stir.
5. Serve: Transfer to a serving bowl, garnish with chopped cilantro or parsley. Serve warm with injera, flatbread or rice; offer berbere at the table for diners who want heat.