Lentil & Berbere Slow-Simmered Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant vegetarian twist on Ethiopia's iconic stew, featuring tender lentils simmered in a fiery berbere-spiced tomato base, served with warm injera for dipping. This ethiopian-inspired one pot (vegetarian) ready in about 60 minutes pairs brown lentils, coconut oil, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 brown lentils
• 2 tbsp coconut oil
• 1 large, finely diced onion
• 4 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 3 tbsp berbere spice blend
• 3 cups vegetable broth
• 2 bay leaf
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large Dutch oven over medium heat until shimmering. Add 1 large diced onion and cook for 5 minutes until translucent and starting to caramelize at the edges.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant and the mixture begins to stick to the pot.
3. Step 3: Add 2 tbsp tomato paste and stir constantly for 2 minutes until it deepens in color and smells nutty, then pour in 1 can (14 oz) diced tomatoes and scrape up any browned bits from the bottom of the pot.
4. Step 4: Add 3 tbsp berbere spice blend, 3 cups vegetable broth, 1 cup rinsed brown lentils, 2 bay leaves, and 1 tsp salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 35-40 minutes until lentils are tender but still hold their shape, stirring once halfway through.
5. Step 5: Remove bay leaves, stir in 2 tbsp chopped fresh cilantro, and adjust salt to taste. Let sit covered for 5 minutes before serving to allow flavors to meld.