Ethiopian-Inspired Lentil and Spinach Stew (Misir Wat)

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 drafted and published.

A rich, spiced red lentil stew simmered with berbere and garlic, combined with fresh spinach for a nutritious African classic. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs red lentils, berbere spice mix, 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: 15 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 vegetable oil in a large saucepan over medium heat. Add 1 large finely chopped yellow onion and sauté for 7 minutes until soft and golden.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp grated ginger, and 1 1/2 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
  3. Step 3: Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
  4. Step 4: Rinse 1 cup red lentils under cold water and add to the pot along with 3 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
  5. Step 5: Stir in 3 cups chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes until spinach wilts and the stew thickens.
  6. Step 6: Adjust seasoning to taste and serve warm with flatbread or rice.

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