Slow-Cooked Misir Wat Lentil Stew with Berbere

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty Ethiopian-inspired lentil stew simmered with berbere spice and aromatic vegetables for a warming vegetarian meal. This african-inspired vegan (vegetarian) ready in about 55 minutes pairs red lentils, large, finely chopped red onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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.

Ingredients

• 1 1/2 cups red lentils
• 1 large, finely chopped red onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp berbere spice blend
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 3 tbsp niter kibbeh or olive oil
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 3 tbsp niter kibbeh or olive oil in a large pot over medium heat until shimmering. Add 1 large finely chopped red onion and cook, stirring often, for 10 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 3 minutes until the mixture darkens and becomes aromatic.
4. Step 4: Rinse 1 1/2 cups red lentils under cold water and add to the pot, stirring to coat with the spice mixture.
5. Step 5: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender and stew thickens.
6. Step 6: Season with 1 1/4 tsp salt, 3/4 tsp black pepper, and stir in 1 tbsp fresh lemon juice for brightness.
7. Step 7: Serve hot over injera or rice for a satisfying vegetarian dish.