Ethiopian-Inspired Lentil Misir Wot with Berbere and Niter Kibbeh

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich, spicy red lentil stew simmered with berbere spice and clarified butter infused with warm Ethiopian spices. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, berbere spice, 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.

Ingredients

• 1 cup red lentils
• 2 tbsp berbere spice
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 1 tbsp tomato paste
• 3 cups water
• 1 tsp salt
• 1 tbsp lemon juice

Instructions

1. Step 1: In a large saucepan, melt 3 tbsp niter kibbeh over medium heat until fragrant, about 1 minute. Add 1 large finely chopped yellow onion and sauté for 7 minutes until golden and caramelized.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp berbere spice; cook for 2 minutes until the mixture is deeply aromatic.
3. Step 3: Add 1 cup red lentils, 1 tbsp tomato paste, and 3 cups water. Stir well, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until lentils are soft and stew thickens.
4. Step 4: Season with 1 tsp salt and 1 tbsp lemon juice to brighten the flavor. Simmer for an additional 5 minutes, then remove from heat and serve warm with injera or rice.