Slow-Simmered Ethiopian Berbere Lentil Stew

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty and fragrant lentil stew simmered with traditional Ethiopian berbere spices and aromatics for a warming, plant-based meal. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, water, yellow onion 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.

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 inch piece, minced ginger root
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water or vegetable broth

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 inch minced ginger root, sautéing for 4-5 minutes until the onion is soft and translucent and the mixture is fragrant.
2. Step 2: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to release the spice aromas.
3. Step 3: Rinse 1 cup red lentils thoroughly, then add them to the pot along with 3 cups water and 1 cup vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and the stew thickens.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well and cooking an additional 5 minutes to meld flavors.