Ethiopian-Inspired Tomato and Berbere Lentil Stew

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty vegan stew combining red lentils with berbere spice and slow-cooked onions in a rich tomato base, perfect for a wholesome meal. This Ethiopian-inspired vegan recipe, ready in about 65 minutes, pairs red lentils, rinsed, yellow onions, finely chopped, 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.

Ingredients

• 1 cup red lentils, rinsed
• 2 cups yellow onions, finely chopped
• 2 tablespoons berbere spice blend
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1.5 cups canned diced tomatoes
• 3 cups vegetable broth
• 3 tablespoons olive oil
• 1.25 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large pot over medium heat. Add 2 cups finely chopped yellow onions and cook slowly for 20 minutes, stirring often, until they are deeply caramelized and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 2 minutes until aromatic.
3. Step 3: Add 2 tablespoons berbere spice blend and toast the spices for 2 minutes, stirring continuously to prevent burning.
4. Step 4: Pour in 1.5 cups canned diced tomatoes and cook for 5 minutes, stirring occasionally until the mixture thickens.
5. Step 5: Add 1 cup rinsed red lentils and 3 cups vegetable broth, stirring to combine. Season with 1.25 teaspoons salt and 1/2 teaspoon black pepper.
6. Step 6: Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and the stew has thickened.
7. Step 7: Stir in 1 tablespoon fresh lemon juice to brighten the flavors. Serve warm with injera or crusty bread.