Slow-Cooked Lentil Misir Wot with Niter Kibbeh Butter

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 developed and reviewed.

A classic Ethiopian vegan lentil stew slow-simmered with fragrant niter kibbeh spiced clarified butter and red lentils for a rich, comforting dish. This Ethiopian-inspired vegetarian recipe, ready in about 50 minutes, pairs red lentils, rinsed, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 10 min Cook: 40 min Serves 4 Ethiopian cuisine 290 cal/serving

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Ingredients

1 cup red lentils, rinsed
1 medium (about 1 cup) yellow onion, finely chopped
3 garlic cloves, minced
1 tsp ginger, minced
2 tbsp berbere spice blend
3 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
1 tbsp tomato paste
3 cups water
1 tsp salt
1 tbsp vegetable oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil and 3 tbsp niter kibbeh or unsalted butter in a medium pot over medium heat until melted and shimmering.
Step 2: Add 1 medium finely chopped yellow onion and sauté for 7 minutes until soft and golden brown.
Step 3: Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking for 1 minute until aromatic.
Step 4: Add 2 tbsp berbere spice blend and 1 tbsp tomato paste, stirring constantly for 2 minutes until fragrant and well combined.
Step 5: Pour in 1 cup rinsed red lentils and 3 cups water, stirring to combine.
Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally until lentils are tender and the stew is thickened.
Step 7: Season with 1 tsp salt, stir well, and serve warm with injera or rice.