Slow-Simmered Berbere Red Lentil Stew

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 drafted and published.

A rich and spicy Ethiopian lentil stew infused with traditional berbere spice, perfect for a comforting and hearty meal. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs red lentils, vegetable oil, yellow onion, finely chopped 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: 40 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 large finely chopped yellow onion and cook for 8-10 minutes, stirring occasionally, until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and develop deep aroma.
  4. Step 4: Pour in 3 cups water and add 1 cup rinsed red lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and stew thickens.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp lemon juice, taste and adjust seasoning. Serve warm with injera or rice.

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