Berbere-Spiced Red Lentil Stew with Garlic and Tomato

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Ethiopian-inspired red lentil stew simmered with fragrant berbere spices, garlic, and tomatoes, perfect for a comforting vegan meal. This Ethiopian-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs red lentils, rinsed, red onions, finely chopped, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups red lentils, rinsed
2 cups red onions, finely chopped
2 tbsp berbere spice blend
3 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp tomato paste
1 cup diced tomatoes (canned)
4 cups vegetable broth
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 2 cups finely chopped red onions and sauté for 10 minutes until soft and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant. Add 2 tbsp berbere spice blend and cook for 3 minutes, stirring frequently to toast the spices.
Step 3: Mix in 2 tbsp tomato paste and 1 cup canned diced tomatoes, cooking for 5 minutes until the tomatoes break down and the mixture thickens.
Step 4: Add 1 1/2 cups rinsed red lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until lentils are tender and stew thickens.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning as needed. Serve hot with lemon wedges for squeezing over.