Injera-Spiced Lentil Misir Wot with Berbere and Red Onion

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 Ethiopian-style red lentil stew seasoned with berbere, simmered to creamy perfection and topped with sautéed red onions for a comforting vegetarian dish. This Ethiopian-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs red lentils, 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 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 3 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
2 tbsp berbere spice blend
1 medium (about 3/4 cup) yellow onion, finely chopped
3 garlic cloves, minced
1 tsp ginger, minced
1 tbsp tomato paste
3 cups vegetable broth
2 tbsp niter kibbeh or vegetable oil
3/4 tsp salt
1 small red onion, thinly sliced
1 tsp lemon juice

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Instructions

Step 1: Rinse 1 cup red lentils thoroughly under cold water until water runs clear.
Step 2: In a medium saucepan, heat 2 tbsp niter kibbeh or vegetable oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft.
Step 3: Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking for another minute until fragrant.
Step 4: Add 2 tbsp berbere spice blend and 1 tbsp tomato paste, stirring for 2 minutes to bloom the spices.
Step 5: Pour in 3 cups vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until lentils are soft and stew is thick.
Step 6: Season with 3/4 tsp salt.
Step 7: In a small skillet, sauté 1 small thinly sliced red onion in 1 tsp oil over medium heat for 5 minutes until softened and lightly caramelized. Squeeze 1 tsp lemon juice over and stir.
Step 8: Serve the lentil stew hot, topped with the sautéed red onions.