Slow-Simmered Berbere Lentil Stew with Shiro Powder

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

A rich, spicy Ethiopian-inspired lentil stew simmered with traditional berbere spices and shiro powder for deep earthy flavor. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs red lentils, water, shiro powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 40 min Serves 4 Ethiopian cuisine 230 cal/serving

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Ingredients

1 cup red lentils
4 cups water
2 tbsp shiro powder
1 tbsp berbere spice blend
1 medium, diced yellow onion
3 minced garlic cloves
1 tbsp minced ginger root
2 tbsp tomato paste
3 tbsp vegetable oil
1 tsp salt
1/2 cup water (extra for thinning)

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then set aside.
Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger root; sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp shiro powder, 1 tbsp berbere spice blend, and 2 tbsp tomato paste; cook for 2 minutes until spices are toasted and aromatic.
Step 4: Add the rinsed lentils and 4 cups water along with 1 tsp salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally until lentils are tender.
Step 5: If stew becomes too thick, stir in up to 1/2 cup water to reach desired consistency. Adjust seasoning to taste and serve warm with injera or flatbread.