Ethiopian-Inspired Spiced Lentil and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty vegan stew featuring red lentils, carrots, and potatoes simmered with berbere and a blend of Ethiopian spices. This ethiopian-inspired vegan ready in about 60 minutes pairs red lentils, carrots, potatoes 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, rinsed red lentils
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced potatoes
• 1 large, chopped onion
• 3 cloves, minced garlic cloves
• 2 tablespoons berbere spice
• 14 ounces canned diced tomatoes
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons, chopped fresh parsley
• 1/2 cup water

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and 2 tablespoons berbere spice; cook for 1 minute until fragrant.
3. Step 3: Add 2 diced medium carrots, 2 diced medium potatoes, 1 cup rinsed red lentils, 14 ounces canned diced tomatoes, 3 cups vegetable broth, and 1/2 cup water. Stir well.
4. Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils and vegetables are tender and stew thickens.
5. Step 5: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh lemon juice. Stir in 2 tablespoons chopped fresh parsley before serving.