Ethiopian-Inspired Soft-Boiled Egg and Berbere Lentil Stew

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 cozy, vegetarian stew combining tender lentils with berbere spices and soft-boiled eggs, perfect for a comforting meal. This African recipe (vegetarian), ready in about 40 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 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.

Prep: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 large diced yellow onion and sauté for 8 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend; cook for 1 minute until fragrant.
  3. Step 3: Add 1 tbsp tomato paste and cook for 2 minutes, stirring constantly.
  4. Step 4: Pour in 3 cups vegetable broth and 1 cup red lentils; bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender and stew has thickened.
  5. Step 5: Meanwhile, bring a pot of water to a boil. Gently lower in 4 eggs and cook for 7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and peel carefully.
  6. Step 6: Season the lentil stew with 1 tsp salt and 1/2 tsp black pepper. Ladle stew into bowls and top each with a soft-boiled egg. Serve with lemon wedges for squeezing over.

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