Ethiopian-Inspired Spiced Lentil Stew with Red Lentils and Berbere

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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, aromatic red lentil stew infused with berbere spice and niter kibbeh, perfect for a comforting vegetarian meal. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, rinsed, berbere spice blend, yellow onion, finely chopped 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: 35 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 1/2 cups red lentils, rinsed
2 tbsp berbere spice blend
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tsp ginger root, grated
2 tbsp niter kibbeh (Ethiopian spiced clarified butter)
4 cups vegetable broth
1 cup diced tomatoes (canned)
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Heat 2 tbsp niter kibbeh in a large saucepan over medium heat until melted. Add 1 medium finely chopped yellow onion and sauté for 6 minutes until soft and translucent.
Step 2: Stir in 3 minced garlic cloves, 1 tsp grated ginger root, and 2 tbsp berbere spice blend, cooking for 2 minutes until fragrant and the spices bloom.
Step 3: Add 1 1/2 cups rinsed red lentils, 1 cup diced tomatoes, and 4 cups vegetable broth. Stir to combine and bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until the lentils are soft and stew thickens, stirring occasionally.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting seasoning to taste.
Step 6: Serve hot with lemon wedges on the side and warm injera or bread for dipping.