Slow-Cooked Ethiopian Lentil Misir Wot

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A richly spiced red lentil stew slow-cooked with berbere and niter kibbeh, perfect served with rice or bread for a comforting vegan meal. This African recipe (vegan), ready in about 60 minutes, pairs red lentils, yellow onion, garlic cloves 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.

Prep: 15 min Cook: 45 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
1 medium, finely chopped yellow onion
3 minced garlic cloves
1 tbsp minced ginger root
2 tbsp berbere spice blend
2 tbsp tomato paste
3 cups vegetable broth
2 tbsp niter kibbeh (or unsalted butter)
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Melt 2 tbsp niter kibbeh in a heavy-bottomed pot over medium heat until fragrant. Add 1 medium finely chopped yellow onion and sauté for 6 minutes until soft and golden.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant. Add 2 tbsp berbere spice blend and cook for another minute to release flavors.
Step 3: Add 1 cup red lentils, 2 tbsp tomato paste, and 3 cups vegetable broth. Stir to combine and bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until lentils are tender and stew has thickened.
Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice to brighten the flavors. Serve hot with injera or steamed rice.