Podcast
Travel 
Vegan Recipes 
Ethiopian Cholent
A bold and deeply flavorful Ethiopian-inspired lentil stew, featuring the iconic kick of berbere spice. This hearty, plant-based dish is perfect for a comforting and nutritious meal.
Simple Tasty Recipes
Method
- Rinse the lentils thoroughly under cold running water and remove any debris.
- Place the lentils, berbere spice mix, and stewed tomatoes into the slow cooker.
- Add the vegetable broth or water, stirring gently to ensure the spices are evenly distributed.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils are tender and have absorbed most of the liquid.
- Gently fold in the cubed tofu during the last 30 minutes of cooking to allow it to warm through without breaking apart.
- Serve hot, ideally accompanied by injera or your favorite flatbread.
Notes:
Pro Tips:
- Berbere is a potent spice blend; if you are sensitive to heat, start with half the amount and adjust to your preference.
- For a deeper flavor profile, sauté a small diced onion and minced garlic before adding the ingredients to the crockpot.
- If you cannot find stewed tomatoes, crushed canned tomatoes work perfectly as a substitute.
- This dish pairs beautifully with steamed collard greens (Gomen) to balance the spice.
Goes Great with
35 mins
