Slow-Cooked Lentil Misir Wot with Spiced Tomato Sauce

By AislePrompt Editorial · ·

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 flavorful Ethiopian vegan stew of red lentils simmered in a deeply spiced tomato and berbere sauce, perfect for pairing with rice or injera. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, rinsed, yellow onion, diced, 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: 10 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 large diced yellow onion and sauté for 7 minutes until soft and lightly browned.
  2. Step 2: Add 3 minced garlic cloves and 1 tablespoon minced ginger, cooking for 1 minute until fragrant. Stir in 2 tablespoons berbere spice mix and 3 tablespoons tomato paste, cooking for 3 minutes to deepen flavors.
  3. Step 3: Add 1 cup rinsed red 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 until lentils are tender and sauce thickens.
  4. Step 4: Stir in 1 tablespoon lemon juice for brightness and adjust seasoning if necessary before serving hot with rice or injera flatbread.

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