Ethiopian-Inspired Lentil Misir Wot with Berbere and Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty, vegan lentil stew spiced with berbere and slow-cooked with onions and tomatoes for a flavorful, comforting dish. This ethiopian-inspired vegan ready in about 55 minutes pairs red lentils, rinsed, water, red onions, finely chopped 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 1/2 cups red lentils, rinsed
• 4 cups water
• 2 cups red onions, finely chopped
• 1/4 cup niter kibbeh or vegetable oil
• 2 tbsp berbere spice blend
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1/4 cup niter kibbeh or vegetable oil in a medium pot over medium heat. Add 2 cups finely chopped red onions and cook for 10 minutes until softened and translucent.
2. Step 2: Stir in 2 tbsp berbere spice blend, 3 minced garlic cloves, and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 1 tbsp tomato paste and cook for 1 minute, stirring constantly.
4. Step 4: Add 1 1/2 cups rinsed red lentils and 4 cups water, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stir well and cook for an additional 5 minutes.
6. Step 6: Serve hot with injera, rice, or flatbread for a warming vegan meal.