Ethiopian-Inspired Lentil Misir Wot with Spiced Niter Kibbeh

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

A hearty vegan lentil stew simmered in a spiced clarified butter infused with Ethiopian aromatics, served with fluffy steamed rice. This ethiopian-inspired vegan (gluten free) ready in about 50 minutes pairs red lentils, water, niter kibbeh (spiced clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 3 cups water
• 3 tbsp niter kibbeh (spiced clarified butter)
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 1 1/2 tbsp berbere spice mix
• 1 tbsp tomato paste
• 1 tsp salt
• 1 1/2 cups basmati rice
• 3 cups water for rice

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear.
2. Step 2: In a medium saucepan, bring 3 cups water to a boil. Add the rinsed lentils and reduce heat to medium-low. Simmer uncovered for 15 minutes until lentils are soft but not mushy.
3. Step 3: While lentils cook, heat 3 tbsp niter kibbeh in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 8 minutes until golden and soft.
4. Step 4: Add 3 minced garlic cloves and 1 1/2 tbsp berbere spice mix to the onions; cook for 2 minutes until fragrant and the oil starts to separate.
5. Step 5: Stir in 1 tbsp tomato paste and cook for 1 minute.
6. Step 6: Drain excess water from lentils if needed and add the lentils to the spiced onion mixture. Stir well and simmer together for 10 minutes, seasoning with 1 tsp salt.
7. Step 7: Meanwhile, rinse 1 1/2 cups basmati rice and combine with 3 cups water in a pot. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until rice is tender and water is absorbed.
8. Step 8: Fluff the rice with a fork and serve alongside the misir wot lentil stew, garnished with fresh herbs if desired.