Sides
Lentils with Berbere Butter
The Quirky Foodster Team
Ingredients
- 250 g Red split lentils
- 750 ml Water or vegetable stock
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 8g Berbere spice blend
- 30 g Butter or niter kibbeh
- to taste Salt
Method
- Rinse the lentils, then simmer in the water or stock for 15-20 minutes until soft and beginning to break down.
- Meanwhile, melt the butter in a small pan and sauté the onion and garlic until soft.
- Stir in the berbere and cook for 1 minute until fragrant.
- Fold the spiced onion mixture into the cooked lentils and season with salt.
- Simmer for a further 5 minutes to let the flavours meld, then serve hot as a side.
Introduction: Reflecting the deep culinary exchange between Djibouti and neighbouring Ethiopia, this lentil side is finished with niter kibbeh-style spiced butter and berbere, echoing dishes found across shared Ethiopian restaurants in Djibouti City.
Cultural Background: Reflecting the deep culinary exchange between Djibouti and neighbouring Ethiopia, this lentil side is finished with niter kibbeh-style spiced butter and berbere, echoing dishes found across shared Ethiopian restaurants in Djibouti City.
Tips: Adjust the amount of berbere to taste — it varies in heat depending on the blend, so start light and add more if needed.
Variations: A squeeze of lemon at the end brightens the dish; some cooks stir in chopped tomato for extra body. Use a plant-based butter alternative in place of dairy butter for a fully vegan version.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water to loosen.
Nutrition: Per serving: approx. 210 kcal, 12g protein, 30g carbohydrate, 6g fat, 6g fibre.
FAQs
Q: What is niter kibbeh?
A: A spiced clarified butter common in Ethiopian and Djiboutian cooking, infused with aromatics like garlic and ginger.
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