Slow-Cooked Ethiopian Misir Wat Lentil Stew

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty, spiced red lentil stew simmered with berbere and onions, perfect as a comforting vegan main or side. This Ethiopian vegan recipe, ready in about 45 minutes, pairs red lentils, yellow onion, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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, rinsed
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp berbere spice mix
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice, for finishing
• 2 tbsp fresh cilantro, chopped for garnish

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat; add 1 large finely diced yellow onion and sauté for 8 minutes until softened and beginning to brown.
2. Step 2: Stir in 2 minced garlic cloves and 2 tablespoons of berbere spice mix; cook for 2 minutes until fragrant.
3. Step 3: Mix in 1 tablespoon of tomato paste and cook for 1 minute to deepen flavor.
4. Step 4: Add 1 cup of rinsed red lentils and 3 cups of vegetable broth; bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
5. Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then stir in 1 tablespoon of lemon juice.
6. Step 6: Garnish with 2 tablespoons of chopped fresh cilantro before serving warm with injera or rice.