Instant Pot Vegan Misir Wat Red Lentil Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Hearty and aromatic red lentil stew cooked quickly in the Instant Pot with Ethiopian spices and fresh vegetables. This Ethiopian-inspired vegan recipe, ready in about 40 minutes, pairs red lentils, rinsed, yellow onion, chopped, carrots, 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: 15 min Cook: 25 min Serves 4 Ethiopian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups red lentils, rinsed
1 large yellow onion, chopped
2 medium carrots, diced
3 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons berbere spice blend
1 tablespoon tomato paste
3 cups vegetable broth
3 tablespoons niter kibbeh or olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Turn the Instant Pot to sauté mode and heat 3 tablespoons niter kibbeh or olive oil. Add 1 large chopped yellow onion and cook for 5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves and 1 tablespoon grated ginger, stirring for 1 minute until fragrant.
Step 3: Stir in 2 tablespoons berbere spice blend and 1 tablespoon tomato paste, cooking for 2 minutes to toast the spices.
Step 4: Add 1 1/2 cups rinsed red lentils, 2 diced medium carrots, 3 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 5: Cancel sauté mode, secure the lid, and set the Instant Pot to manual high pressure for 12 minutes.
Step 6: After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Step 7: Open the lid and stir the stew gently. If too thick, add a splash of water to reach desired consistency.
Step 8: Garnish with 2 tablespoons chopped fresh cilantro before serving with injera or rice.