Berbere-Spiced Lentil Stew with Tomato and Garlic

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A hearty Ethiopian lentil stew simmered with aromatic berbere spice, tomatoes, and garlic for a warming vegetarian main or side. This Ethiopian vegan recipe, ready in about 50 minutes, pairs red lentils, rinsed, berbere spice blend, and yellow onion, diced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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, rinsed
• 2 tbsp berbere spice blend
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup diced tomatoes, canned
• 3 cups vegetable broth
• 2 tbsp olive oil
• to taste salt
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering. Add 1 large diced yellow onion and sauté for 5-6 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking and stirring for 2 minutes until fragrant and the oil turns red.
3. Step 3: Stir in 2 tbsp tomato paste and 1 cup canned diced tomatoes, cooking for 3 minutes until the tomatoes break down and blend with the spices.
4. Step 4: Add 1 cup rinsed red lentils and 3 cups vegetable broth, bringing the mixture to a boil. Reduce heat to low and simmer, uncovered, for 25-30 minutes until lentils are tender and the stew thickens.
5. Step 5: Season with salt to taste, then stir in 2 tbsp chopped fresh cilantro before serving warm with injera or rice.