Berbere-Spiced Lentil and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A quick and colorful vegetable stir-fry infused with the warm, complex flavors of Ethiopian berbere spice and tender lentils. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs red lentils, cooked, carrot, thinly sliced, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, cooked
• 1 large carrot, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1.5 tbsp berbere spice
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Prepare 1 cup red lentils according to package instructions until tender, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 medium thinly sliced yellow onion and sauté for 3-4 minutes until soft.
3. Step 3: Add 3 minced garlic cloves, 1 large thinly sliced carrot, 1 medium sliced red bell pepper, and 1 medium sliced zucchini. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: Sprinkle 1.5 tbsp berbere spice over the vegetables and stir well to coat, cooking for 1 minute until fragrant.
5. Step 5: Add the cooked lentils, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for another 2 minutes until heated through.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve warm as a vibrant, protein-rich vegetarian main or side.