Misir Wat: Spiced Red Lentil Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Hearty red lentils simmered with berbere spice and ginger for a deeply aromatic Ethiopian comfort stew. This Ethiopian-inspired street-food recipe (vegan), ready in about 45 minutes, pairs red lentils, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 red lentils
• 1 medium onion
• 3 cloves garlic
• 1 tsp ginger
• 2 tbsp berbere spice blend
• 1 tbsp tomato paste
• 2 tbsp vegetable oil
• 3 cups water
• 1 tsp salt
• 2 tbsp cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until golden.
2. Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp tomato paste and cook 2 minutes, then add 2 tbsp berbere spice blend. Cook 1 minute to toast spices.
4. Step 4: Add 1 cup rinsed red lentils, 3 cups water, and 1 tsp salt. Bring to a simmer, cover, and cook on low for 25 minutes until lentils are tender and stew thickens.
5. Step 5: Stir in 2 tbsp chopped cilantro and serve hot with injera.