Slow-Cooked Ethiopian Lentil Misir Wat

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A richly spiced red lentil stew simmered slowly with berbere and clarified butter, perfect as a warming vegetarian main or side. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs red split lentils, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 split lentils
• 3 cups water
• 2 tbsp olive oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp berbere spice mix
• 1 tbsp tomato paste
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup water or vegetable broth

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Instructions

1. Step 1: Rinse 1 cup red split lentils under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 large finely diced onion and sauté for 7-8 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
4. Step 4: Add 2 tbsp berbere spice mix and 1 tbsp tomato paste, stirring constantly for 2-3 minutes until fragrant and the paste darkens slightly.
5. Step 5: Add the rinsed lentils, 3 cups water, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, reduce heat to low, cover, and simmer gently for 30-35 minutes, stirring occasionally until the lentils are tender and the stew thickens.
6. Step 6: Add 1 cup water or vegetable broth if needed during cooking to maintain a stew-like consistency. Adjust seasoning to taste and serve hot with injera or rice.