Berbere-Spiced Lentil Stew with Tomatoes and Onions
A hearty, protein-packed stew simmered with berbere spice, tomatoes, and onions, ideal for weeknight meals. This African recipe (vegetarian), ready in about 45 minutes, pairs lentils, onions, garlic 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, rinsed lentils
- 1 medium, finely chopped onions
- 3 cloves, minced garlic
- 2 medium, diced tomatoes
- 1.5 tbsp berbere spice blend
- 1 tbsp coconut oil
- 2.5 cups water
- 1 tbsp, chopped fresh cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp coconut oil in a pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 1 cup rinsed lentils, 2 medium diced tomatoes, 1.5 tbsp berbere spice blend, and 2.5 cups water. Bring to a boil, then reduce heat to low and cover.
- Step 4: Simmer for 25 minutes, or until lentils are tender and the stew has thickened.
- Step 5: Stir in 1 tbsp chopped fresh cilantro and serve hot.
