Ethiopian-Inspired Lentil Stew with Spiced Tomato Base

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty vegetarian stew featuring red lentils simmered in a richly spiced tomato and berbere sauce, perfect for warming meals. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs red lentils, onion, finely chopped, minced garlic 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
• 1 medium onion, finely chopped
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 14 oz (1 can) diced canned tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 cloves minced garlic, 1 tbsp grated fresh ginger, and 2 tbsp berbere spice mix. Cook for 2 minutes, stirring constantly until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 14 oz canned diced tomatoes, cooking for 3 minutes until the tomato paste darkens slightly.
5. Step 5: Add the rinsed lentils, 3 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until lentils are tender and stew thickens.
6. Step 6: Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro. Adjust seasoning if needed and serve hot with flatbread or rice.