Berbere-Spiced Ethiopian Lentil Stew (Misir Wot)

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty and aromatic lentil stew simmered with berbere spice blend and infused with sweet onions and garlic for a classic Ethiopian flavor. This ethiopian-inspired vegan ready in about 65 minutes pairs red lentils, water, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 large (about 200g), finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp berbere spice
• 2 tbsp tomato paste
• 3 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 cup water (additional)

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then set aside.
2. Step 2: Heat 1 tbsp vegetable oil and 3 tbsp niter kibbeh (or unsalted butter) in a medium pot over medium heat until melted and shimmering.
3. Step 3: Add 1 large finely chopped yellow onion to the pot and sauté for 10 minutes, stirring frequently, until the onion is soft and golden brown with sweet aroma.
4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
5. Step 5: Add 2 tbsp berbere spice and 2 tbsp tomato paste, stirring constantly for 1-2 minutes until the mixture is deeply colored and aromatic.
6. Step 6: Pour in the rinsed lentils and 3 cups water, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
7. Step 7: Add 1 tsp salt and 1 cup additional water, stir, and continue simmering for another 10-15 minutes until lentils are tender and stew is thickened to your liking.
8. Step 8: Adjust seasoning with more salt if needed and serve hot with injera or rice.