Slow-Cooked Ethiopian Lentil Stew with Berbere

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 hearty and aromatic lentil stew simmered with berbere spice and tomatoes, perfect for a warming vegan African meal. This African recipe (vegan), ready in about 55 minutes, pairs red lentils, yellow onion, carrot 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: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
1 large, diced yellow onion
1 medium, diced carrot
4, minced garlic cloves
2 tbsp berbere spice blend
2 tbsp tomato paste
14 oz can diced tomatoes
3 cups vegetable broth
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until water runs clear. Drain and set aside.
Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 diced medium carrot, cooking for 6 minutes until softened.
Step 3: Stir in 4 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 1-2 minutes until fragrant.
Step 4: Add 2 tbsp tomato paste and 14 oz canned diced tomatoes with their juice, stirring to combine.
Step 5: Pour in 3 cups vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Stir well and adjust seasoning as needed.
Step 7: Serve warm with injera or rice for a filling vegan meal.