One-Pot Ethiopian Spiced Chicken and Lentil Stew

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 wholesome, one-pot stew combining tender chicken and red lentils simmered in a fragrant berbere and tomato sauce for a nourishing meal. This Ethiopian-inspired curry recipe, ready in about 55 minutes, pairs red lentils, rinsed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 5, 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 5 Ethiopian cuisine 410 cal/serving

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Ingredients

1.5 lbs chicken thighs, boneless and skinless, cut into chunks
1 cup red lentils, rinsed
2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 tbsp berbere spice blend
1 can (14.5 oz) canned diced tomatoes
3 cups chicken broth
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 2 tbsp berbere spice blend and cook for 2 minutes to toast the spices.
Step 4: Add 1.5 lbs boneless, skinless chicken thigh chunks and brown them for 5 minutes, stirring occasionally.
Step 5: Add 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with their juice, and 3 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 6: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the lentils are tender and the chicken is cooked through.
Step 7: Remove the lid and simmer uncovered for 5-7 minutes to thicken the stew to your desired consistency.
Step 8: Turn off heat and stir in 2 tbsp chopped fresh parsley before serving with injera or crusty bread.