Slow-Cooked Berbere Lentil and Sweet Potato Stew

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

A hearty, spiced stew featuring tender lentils and sweet potatoes simmered in a rich berbere-infused broth, perfect for chilly evenings. This Ethiopian-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs red lentils, sweet potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 2 medium, peeled and diced sweet potatoes
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tablespoons berbere spice blend
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until golden and translucent, about 5 minutes.
2. Step 2: Stir in minced garlic and berbere spice blend, cooking for 1 minute until fragrant without browning the garlic.
3. Step 3: Add rinsed lentils, diced sweet potatoes, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils and potatoes are tender.
4. Step 4: Remove from heat and let rest for 5 minutes before serving, allowing flavors to meld.