Ethiopian-Inspired Lentil Misir Wot with Red Onion Salad

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A hearty vegan lentil stew richly spiced with berbere and complemented by a bright, tangy red onion salad. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, berbere spice blend, 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 tablespoons berbere spice blend
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 1 teaspoon, minced ginger root
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 medium, thinly sliced red onion
• 2 tablespoons lemon juice
• 2 tablespoons, chopped fresh cilantro
• 1/4 teaspoon black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Step 2: Add 1 large finely chopped yellow onion and sauté for 8-10 minutes until softened and golden, stirring frequently.
3. Step 3: Stir in 3 minced garlic cloves and 1 teaspoon minced ginger root, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tablespoons berbere spice blend and 1 tablespoon tomato paste, cooking for 2 minutes to bloom the spices.
5. Step 5: Pour in 3 cups vegetable broth and 1 cup red lentils, bringing the mixture to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and stew thickens, stirring occasionally.
7. Step 7: Season with 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
8. Step 8: Meanwhile, toss 1 medium thinly sliced red onion with 2 tablespoons lemon juice and 2 tablespoons chopped fresh cilantro; let marinate for 10 minutes.
9. Step 9: Serve the misir wot hot with the tangy red onion salad on the side, perfect with injera or rice.