Berbere-Spiced Lentil Stew with Tomato Base

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A deeply aromatic lentil stew simmered with traditional berbere spice and tomatoes, served with fluffy injera for a comforting meal. This Ethiopian soup recipe (vegetarian), ready in about 60 minutes, pairs dried brown lentils, onion, and garlic for a weeknight-friendly dinner. Each serving lands at about 320 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 dried brown lentils
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp berbere spice blend
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil
• 1 bay leaf
• to taste salt
• to taste black pepper
• 1/2 cup fresh cilantro, chopped (optional)

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute, then add 2 tbsp berbere spice blend and mix thoroughly.
4. Step 4: Add 1 cup rinsed lentils, 4 cups vegetable broth, 1 can diced tomatoes, and 1 bay leaf. Bring to a simmer.
5. Step 5: Cover and reduce heat to low. Simmer for 35 minutes until lentils are tender and sauce thickens, stirring occasionally.
6. Step 6: Season with salt and black pepper to taste. Discard bay leaf and garnish with 1/2 cup chopped cilantro if desired.