Ethiopian-Inspired Lentil Stew with Berbere and Tomato

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty vegan stew combining red lentils and fragrant berbere spices simmered with tomatoes and aromatic onions. This Ethiopian-inspired vegan recipe (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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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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.

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