Red Lentil and Ginger Stew

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

A comforting vegetarian stew with earthy red lentils, aromatic ginger, and warm berbere spice, simmered to silky perfection. This African recipe (vegetarian, gluten free), ready in about 40 minutes, pairs red lentils, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed red lentils
• 1 tbsp olive oil
• 1, finely chopped large onion
• 2, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tbsp berbere spice blend
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• for garnish fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the 1 finely chopped onion and cook for 5 minutes until softened. Add the 2 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for 1 minute until fragrant.
2. Step 2: Stir in the 1 cup rinsed red lentils and 1 tbsp berbere spice blend, and cook for 1 minute.
3. Step 3: Add the 2 cups chicken broth and 1 can (14 oz) diced tomatoes (with their juice), and bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, until the lentils are tender.
4. Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 5 minutes to thicken slightly.
5. Step 5: Serve hot, garnished with fresh cilantro.