Slow-Cooked Lentil Misir Wot with Spiced Berbere Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 simmered in a fiery berbere and onion sauce, perfect as a hearty vegetarian main or side. This Ethiopian-inspired vegetarian recipe, ready in about 65 minutes, pairs red split lentils, red 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 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: 50 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red split lentils
2 medium (about 200g) red onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp berbere spice blend
1 tbsp tomato paste
3 cups vegetable broth
3 tbsp niter kibbeh or olive oil
1 tsp salt
1 tbsp lemon juice
1 cup water

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Instructions

Step 1: Rinse 1 cup red split lentils thoroughly under cold water until clear, then set aside.
Step 2: Heat 3 tablespoons niter kibbeh or olive oil in a heavy-bottomed pot over medium heat. Add 2 medium finely chopped red onions and cook for 10 minutes, stirring often, until deeply caramelized and golden brown.
Step 3: Add 3 minced garlic cloves, 1 tablespoon minced ginger, and 2 tablespoons berbere spice blend. Cook for 2 minutes until fragrant.
Step 4: Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen the flavor.
Step 5: Add the rinsed lentils, 3 cups vegetable broth, 1 cup water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally until lentils are soft and the stew thickens.
Step 6: Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten the flavors before serving.