Berbere-Spiced Lentil Stew with Tomato and Onion

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty Ethiopian-inspired lentil stew simmered with berbere spice, caramelized onions, and fresh tomatoes. This African recipe (vegan), ready in about 55 minutes, pairs red lentils, red onions, thinly sliced, garlic cloves, minced 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
• 2 cups red onions, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp berbere spice blend
• 2 cups tomatoes, diced
• 3 tbsp vegetable oil
• 3 cups water or vegetable broth
• to taste salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large saucepan over medium heat until shimmering.
2. Step 2: Add 2 cups thinly sliced red onions and cook for 15 minutes, stirring frequently, until the onions are deeply caramelized and soft.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 1 minute until fragrant.
4. Step 4: Add 2 cups diced tomatoes and cook for 5 minutes until the tomatoes break down and release juices.
5. Step 5: Rinse 1 cup red lentils under cold water until water runs clear, then add to the pan.
6. Step 6: Pour in 3 cups water or vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender and the stew thickens.
7. Step 7: Season with salt to taste and 1/2 tsp black pepper.
8. Step 8: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving warm with injera or rice.