Mesir Wat Lentil Stew with Berbere and Niter Kibbeh

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 red lentil stew simmered with aromatic berbere spices and clarified spiced butter for deep flavor. This Ethiopian-inspired vegetarian recipe, ready in about 55 minutes, pairs red lentils, rinsed, water, red onions, 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 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: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 1/2 cups red lentils, rinsed
4 cups water
2 cups red onions, finely chopped
2 tbsp berbere spice mix
3 tbsp niter kibbeh (spiced clarified butter)
3 garlic cloves, minced
1 tbsp tomato paste
1 1/4 tsp salt
1 tbsp lemon juice

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Instructions

Step 1: In a medium pot, bring 4 cups of water to a boil. Add 1 1/2 cups rinsed red lentils and cook uncovered for 20 minutes until lentils are tender and breaking down.
Step 2: While lentils cook, heat 3 tbsp niter kibbeh in a skillet over medium heat until melted and shimmering.
Step 3: Add 2 cups finely chopped red onions and sauté for 10 minutes, stirring often until translucent and soft.
Step 4: Stir in 3 minced garlic cloves and cook for 2 minutes until fragrant.
Step 5: Add 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 3 minutes to toast the spices and deepen flavor.
Step 6: Pour the spiced onion mixture into the cooked lentils, stirring well. Simmer together for 10 minutes until thickened, stirring occasionally.
Step 7: Season with 1 1/4 tsp salt and 1 tbsp fresh lemon juice to brighten the stew. Serve hot with injera or rice.