Berbere-Spiced Lentil Stew with Tomato and Garlic
A hearty Ethiopian lentil stew simmered with aromatic berbere spice, tomatoes, and garlic for a warming vegetarian main or side. This african-inspired vegan (vegan) ready in about 50 minutes pairs red lentils, rinsed, berbere spice blend, large yellow onion, diced 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, rinsed
- 2 tbsp berbere spice blend
- 1 large yellow onion, diced
- 3 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Season with salt to taste, then stir in 2 tbsp chopped fresh cilantro before serving warm with injera or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Berbere-Spiced Lentil Stew with Tomato and Garlic take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Berbere-Spiced Lentil Stew with Tomato and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils, rinsed from drying out.
Can I substitute ingredients in Berbere-Spiced Lentil Stew with Tomato and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Berbere-Spiced Lentil Stew with Tomato and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Berbere-Spiced Lentil Stew with Tomato and Garlic vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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