Coconut and Berbere-Spiced Lentil Curry

By AislePrompt Editorial · ·

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 developed and reviewed.

A richly spiced lentil curry simmered in creamy coconut milk and brightened with fresh lime, showcasing Ethiopian flavors in a vegetarian dish. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, olive oil, yellow onion 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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 medium finely chopped yellow onion and cook for 6-8 minutes until translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp berbere spice. Cook for 2 minutes until the mixture is fragrant.
  3. Step 3: Add 1 tbsp tomato paste and stir for 1 minute to meld flavors.
  4. Step 4: Add 1 cup rinsed red lentils, 1 can (14 oz) coconut milk, and 2 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and curry has thickened.
  5. Step 5: Season with salt to taste and stir in 1 tbsp fresh lime juice.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve warm with rice or flatbread.

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