Ethiopian Berbere-Spiced Lentil Stew (Misir Wot)

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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, aromatic red lentil stew enriched with berbere spices and slow-cooked to a velvety texture, ideal for a satisfying vegetarian meal. This Ethiopian-inspired vegetarian recipe, ready in about 55 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 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: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils, rinsed
1 1/2 cups red onions, finely chopped
2 tbsp berbere spice blend
3 tbsp niter kibbeh (spiced clarified butter)
3 cloves minced garlic
1 tbsp minced ginger
1 tbsp tomato paste
3 cups water
1 tsp salt
1 tbsp lemon juice

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Instructions

Step 1: In a medium pot over medium heat, melt 3 tbsp niter kibbeh until hot. Add 1 1/2 cups finely chopped red onions and cook for 12 minutes, stirring frequently until soft and lightly caramelized.
Step 2: Stir in 3 cloves minced garlic and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
Step 3: Add 2 tbsp berbere spice blend and 1 tbsp tomato paste, stirring for 3 minutes until the spices are aromatic and the paste darkens.
Step 4: Pour in 1 cup rinsed red lentils and 3 cups water, stirring to combine.
Step 5: Bring the mixture to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until the lentils are tender and the stew thickens.
Step 6: Season with 1 tsp salt and stir in 1 tbsp lemon juice to brighten the flavors.
Step 7: Serve hot with injera or rice as a flavorful vegetarian main course.