📝 About This Recipe
A cornerstone of the Beta Israel (Ethiopian Jewish) kitchen, Tsebhi Birsen is a rich, velvety red lentil stew infused with the warming heat of Berbere spice. This dish is deeply aromatic, featuring slow-cooked onions and garlic that create a savory base known for its comforting depth and vibrant crimson hue. Perfectly kosher and naturally vegan, it represents the soulful intersection of ancient tradition and wholesome, plant-based nourishment.
🥗 Ingredients
The Pulse
- 2 cups Red Lentils (Misir) (rinsed thoroughly until water runs clear)
The Aromatics
- 3 large Red Onions (very finely minced)
- 5 cloves Garlic (pressed or finely grated)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1/4 cup Vegetable Oil (neutral flavor like grapeseed or sunflower)
Spices and Seasoning
- 3-4 tablespoons Berbere Spice Blend (adjust based on desired heat level)
- 2 tablespoons Tomato Paste (for richness and color)
- 1.5 teaspoons Kosher Salt (or to taste)
- 5 cups Water or Vegetable Broth (hot)
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend)
👨🍳 Instructions
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1
Place the finely minced red onions in a heavy-bottomed pot or Dutch oven over medium heat. Cook them dry (without oil) for 8-10 minutes, stirring frequently, until they soften and release their moisture.
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2
Once the onions are soft and starting to take on a light golden color, add the vegetable oil. Sauté for another 5 minutes until the onions are translucent and fragrant.
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3
Stir in the garlic and grated ginger. Cook for 2-3 minutes, ensuring the garlic does not burn, until the raw aroma dissipates.
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4
Add the Berbere spice blend to the onion mixture. Stir constantly for 2 minutes to toast the spices and unlock their essential oils; add a splash of water if the mixture sticks to the pot.
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5
Incorporate the tomato paste, stirring it into the spiced onion base (the 'kulet') for about 3 minutes until it turns a deep, dark red.
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6
Add the rinsed red lentils to the pot. Stir well to ensure every lentil is thoroughly coated in the spiced aromatic base.
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7
Pour in 4 cups of the hot water or vegetable broth and add the salt. Stir well and bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover the pot, and simmer. Stir every 5-7 minutes to prevent the lentils from sticking to the bottom as they thicken.
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9
Continue simmering for 25-30 minutes. If the stew becomes too thick before the lentils are soft, add the remaining 1 cup of hot liquid.
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10
The dish is ready when the lentils have completely broken down into a thick, creamy consistency and the oil begins to separate and rise to the top.
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11
Taste and adjust salt if necessary. If using Mekelesha spice, sprinkle it in now and stir for one final minute.
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12
Remove from heat and let the stew sit, covered, for 5 minutes before serving to allow the flavors to harmonize perfectly.
💡 Chef's Tips
The secret to an authentic Tsebhi is the 'kulet'—don't rush the onion cooking process; they should be nearly a paste. If you find Berbere too spicy, replace half the amount with sweet paprika to maintain the color without the heat. Always use red lentils (split) for this recipe as they break down into the traditional creamy texture required. For an extra layer of flavor, use 'Niter Kibbeh' (spiced clarified butter) if you aren't keeping the meal strictly vegan. Leftovers are even better the next day as the spices continue to develop and mellow.
🍽️ Serving Suggestions
Serve traditionally with plenty of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with a side of 'Gomen' (braised collard greens) for a balanced nutritional profile. Accompany with a simple salad of tomatoes, green chilies, and onions dressed in lemon juice. Serve with a dollop of dairy-free yogurt or labneh to cool the palate from the Berbere heat. Enjoy with a cup of strong Ethiopian coffee or a glass of dry honey wine (Tej).