Ethiopian-Inspired Spiced Lentil Stew with Berbere and Tomato

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 developed and reviewed.

A hearty, vegan lentil stew seasoned with Ethiopian berbere spices and slow-cooked with tomatoes and red onions for a warming, nutrient-rich meal. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs red lentils, yellow onions, berbere spice blend 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: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
2 medium, finely diced yellow onions
2 tbsp berbere spice blend
3 tbsp tomato paste
1 cup crushed tomatoes
3 cups vegetable broth
3 cloves minced garlic
2 tbsp olive oil
1 tbsp fresh ginger, grated
1 1/2 tsp salt
3/4 tsp black pepper
1 tbsp lemon juice
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 medium finely diced yellow onions and sauté for 10 minutes until soft and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant. Add 2 tbsp berbere spice blend and 3 tbsp tomato paste, stirring for 3 minutes to toast the spices.
Step 3: Pour in 1 cup red lentils, 1 cup crushed tomatoes, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
Step 4: Season with 1 1/2 tsp salt, 3/4 tsp black pepper, and 1 tbsp lemon juice. Stir in 2 tbsp chopped fresh cilantro just before serving. Serve with injera, rice, or flatbread.