Mitmita-Spiced Lentil Stew with Berbere and Citrus

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant vegan lentil stew infused with Ethiopian mitmita spice and berbere, brightened with lemon juice for a warming, flavorful dish. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, water, yellow onions 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.

Ingredients

• 1 cup red lentils
• 3 cups water
• 2 medium, diced yellow onions
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 2 tbsp berbere spice blend
• 1 tsp mitmita spice
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a large pot, combine rinsed lentils with 3 cups water and bring to a boil over high heat. Reduce to medium-low and simmer uncovered for 15 minutes until lentils are tender.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 diced medium yellow onions and sauté for 6-7 minutes until translucent and soft. Add 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend, 1 tsp mitmita spice, and 1 tbsp tomato paste, cooking for 3 minutes to release the aromas and slightly toast the spices.
4. Step 4: Pour the spiced onion mixture into the cooked lentils, then season with 1 tsp salt and 1/2 tsp black pepper. Simmer together for 10 minutes, stirring occasionally until the stew thickens.
5. Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh cilantro for brightness. Serve hot with injera or flatbread.