Slow-Cooked Ethiopian Lentil Misir Wot

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 ethiopian-inspired african (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.

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

Instructions

1. 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.
2. 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.
3. Step 3: Add 1 cup red lentils, 2 tbsp tomato paste, and 3 cups vegetable broth. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until lentils are tender and stew has thickened.
5. 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.