Ethiopian-Inspired Lentil Misir Wot with Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A warming vegan lentil stew cooked with fragrant berbere spices and slow-simmered tomato sauce, perfect for dipping with injera or flatbread. This ethiopian-inspired vegan ready in about 50 minutes pairs red lentils, vegetable broth, red 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
• 3 cups vegetable broth
• 1 large, finely chopped red onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 1 cup diced tomatoes
• 3 tbsp vegetable oil
• to taste salt
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain.
2. Step 2: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 large finely chopped red onion and sauté for 6 minutes until soft and translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 2 minutes until fragrant.
4. Step 4: Add 2 tbsp berbere spice mix and 2 tbsp tomato paste, stirring constantly for 3 minutes until spices bloom and tomato paste darkens.
5. Step 5: Pour in 1 cup diced tomatoes, stirring to combine, then add the rinsed lentils and 3 cups vegetable broth.
6. Step 6: Bring mixture to a boil, reduce heat to low, cover, and simmer gently for 25-30 minutes until lentils are tender and sauce is thickened.
7. Step 7: Season with salt to taste and stir in 1 tbsp fresh lemon juice for brightness.
8. Step 8: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving with flatbread or rice.