Injera-Spiced Lentil Misir Wot with Berbere and Red Onion
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 african-inspired vegan (vegetarian, gluten-free) ready in about 45 minutes pairs red lentils, berbere spice blend, garlic cloves, minced 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 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
- 2 tbsp berbere spice blend
- 1 medium (about 3/4 cup) yellow onion, finely chopped
- 3 cloves 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
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.
Equipment for this recipe
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Frequently asked questions
How long does Injera-Spiced Lentil Misir Wot with Berbere and Red Onion take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Injera-Spiced Lentil Misir Wot with Berbere and Red Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Injera-Spiced Lentil Misir Wot with Berbere and Red Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Injera-Spiced Lentil Misir Wot with Berbere and Red Onion for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Injera-Spiced Lentil Misir Wot with Berbere and Red Onion vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
