Ethiopian-Inspired Lentil and Vegetable Stew with Berbere

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 robust stew combining lentils, root vegetables, and the bold flavor of berbere spice, perfect for a warming African vegetarian dish. This African recipe, ready in about 65 minutes, pairs green lentils, carrot, diced, potato, diced 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: 50 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup green lentils
1 large carrot, diced
1 medium potato, diced
1 medium diced yellow onion
3 minced garlic cloves
2 tbsp berbere spice blend
2 tbsp olive oil
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh cilantro
for serving fresh lemon wedges

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Instructions

Step 1: Rinse 1 cup green lentils under cold water until clear and set aside.
Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, 1 large diced carrot, and 1 medium diced potato. Sauté for 6-7 minutes until vegetables begin to soften.
Step 3: Stir in 2 tbsp berbere spice blend and cook for 1 minute until fragrant.
Step 4: Add the rinsed lentils and pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils and vegetables are tender and stew has thickened.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
Step 6: Serve hot with fresh lemon wedges to squeeze over for a bright finish.