Ethiopian-Inspired Lentil Stew with Berbere and Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty vegan stew combining red lentils and fragrant berbere spices simmered with tomatoes and aromatic onions. This ethiopian-inspired vegan (gluten free) ready in about 45 minutes pairs red lentils, yellow onion, garlic cloves 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 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, rinsed red lentils
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 2 tbsp berbere spice blend
• 1 can (14 oz) diced canned tomatoes
• 3 cups water
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a medium pot, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 6-7 minutes until soft and golden.
2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed red lentils and 1 can (14 oz) diced tomatoes with their juice; stir to combine.
4. Step 4: Pour in 3 cups water and bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and the stew thickens.
5. Step 5: Season with 1 tsp salt, 1/2 tsp ground black pepper, and 1 tbsp lemon juice, stirring well.
6. Step 6: Remove from heat, garnish with 2 tbsp chopped fresh parsley, and serve with injera, flatbread, or rice.