Red Lentil and Ginger Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting vegetarian stew with earthy red lentils, aromatic ginger, and warm berbere spice, simmered to silky perfection. This ethiopian-inspired african (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.

Prep: 15 min Cook: 25 min Serves 4 Ethiopian cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Red Lentil and Ginger Stew take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Red Lentil and Ginger Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Red Lentil and Ginger Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Red Lentil and Ginger Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Red Lentil and Ginger Stew vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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