Sautéed Spiced Lentil Shiro Wat with Berbere

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and aromatic Ethiopian chickpea flour stew seasoned with berbere and simmered to a velvety texture, perfect as a comforting vegan dish. This ethiopian-inspired vegan (vegan, gluten free) ready in about 40 minutes pairs chickpea flour (shiro powder), water, berbere spice blend 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 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: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 medium finely chopped yellow onion and cook for 7-8 minutes until soft and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 2 minutes until fragrant but not browned.
  3. Step 3: Stir in 2 tbsp berbere spice blend and 1 tbsp tomato paste, cooking for 3 minutes to release their flavors.
  4. Step 4: Gradually whisk in 1 cup chickpea flour (shiro powder) with 3 cups water, stirring continuously to avoid lumps.
  5. Step 5: Bring the mixture to a gentle simmer and cook uncovered for 15-20 minutes, stirring often until the stew thickens to a smooth, creamy consistency that coats the back of a spoon.
  6. Step 6: Season with 1 tsp salt, adjust to taste, and remove from heat. Let sit for 5 minutes before serving warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Spiced Lentil Shiro Wat with Berbere take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sautéed Spiced Lentil Shiro Wat with Berbere?

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 chickpea flour (shiro powder) from drying out.

Can I substitute ingredients in Sautéed Spiced Lentil Shiro Wat with Berbere?

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 Sautéed Spiced Lentil Shiro Wat with Berbere 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 Sautéed Spiced Lentil Shiro Wat with Berbere vegan?

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

Related recipes