Berbere-Spiced Lentil Stew (Misir Wot)

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A hearty and spicy Ethiopian lentil stew simmered with berbere and fragrant aromatics, perfect served over injera or rice. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, onion, garlic cloves 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
• 1 large, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tsp grated ginger
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear and set aside.
2. Step 2: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 large finely chopped onion and sauté for 7 minutes until softened and lightly golden.
3. Step 3: Add 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice mix, cooking for 2 minutes until the mixture darkens and becomes aromatic.
5. Step 5: Add the rinsed lentils and 3 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and the stew thickens.
6. Step 6: Season with 1 tsp salt and 1/4 tsp black pepper, stirring well and adjusting seasoning to taste.