Slow-Cooked Lentil Misir Wot with Red Chili and Niter Kibbeh

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 rich Ethiopian lentil stew made with red lentils simmered in clarified spiced butter and vibrant chili sauce for a deeply flavorful vegetarian entrée. This Ethiopian-inspired vegetarian recipe, ready in about 60 minutes, pairs red lentils, water, yellow onion 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: 10 min Cook: 50 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
3 cups water
3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
2 medium, finely chopped yellow onion
3 minced garlic cloves
1 tbsp minced ginger root
2 tbsp berbere spice mix
1 tbsp tomato paste
1 tsp salt
1 cup water or vegetable broth
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until water runs clear. Set aside.
Step 2: In a large saucepan, heat 3 tbsp niter kibbeh over medium heat. Add 2 medium finely chopped yellow onions and sauté for 10 minutes until deeply golden and caramelized.
Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 2 minutes until fragrant.
Step 4: Stir in 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 3 minutes to release the spices’ aroma.
Step 5: Add the rinsed red lentils along with 3 cups water and 1 cup vegetable broth. Season with 1 tsp salt and bring to a boil.
Step 6: Reduce heat to low, cover, and simmer gently for 30-40 minutes until lentils are soft and stew is thickened.
Step 7: Stir in 1 tbsp lemon juice to brighten the flavors, adjust seasoning if needed, and serve warm.