Slow-Simmered Berbere-Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 hearty Ethiopian-inspired lentil stew rich with traditional berbere spices and a deep tomato base, perfect for a comforting meal. This Ethiopian-inspired vegan recipe (vegetarian, gluten free), ready in about 50 minutes, pairs red lentils, water, olive oil 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 rice, quinoa, or a quick salad. 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 230 cal/serving

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Ingredients

1 cup red lentils
4 cups water
2 tbsp olive oil
1 medium, finely chopped yellow onion
3, minced garlic cloves
1 tbsp, grated ginger root
2 tbsp berbere spice blend
2 tbsp tomato paste
1 cup diced tomatoes
1 tsp salt
1/2 tsp black pepper
2 cups water or vegetable broth
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until clear, then set aside.
Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant.
Step 4: Add 2 tbsp berbere spice blend, 2 tbsp tomato paste, and 1 cup diced tomatoes, stirring continuously for 2 minutes to release the spices' aroma.
Step 5: Pour in the rinsed lentils, 4 cups water, and 2 cups vegetable broth; bring to a boil, then reduce to a simmer.
Step 6: Simmer uncovered for 30-35 minutes, stirring occasionally, until lentils are tender and the stew thickens.
Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp chopped fresh cilantro before serving warm.