Ethiopian Lentil Misir Wot with Spiced Berbere Sauce

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 hearty vegan stew of red lentils slowly cooked in a deeply spiced berbere and tomato sauce, perfect for dipping with bread or injera. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, rinsed, berbere spice blend, yellow onion, diced 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: 40 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until soft and golden.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp minced ginger, and 2 tbsp berbere spice blend; cook for 2 minutes until aromatic.
  3. Step 3: Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
  4. Step 4: Pour in 1 cup rinsed red lentils, 3 cups vegetable broth, 1 cup water, and 1 tsp salt. Bring to a boil.
  5. Step 5: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are soft and the stew thickens.
  6. Step 6: Remove from heat and stir in 1 tbsp lemon juice for brightness.
  7. Step 7: Serve hot with flatbread or rice for a filling vegan meal.

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