Slow-Simmered Ethiopian Lentil Misir Wot

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 rich, spicy red lentil stew infused with berbere and slow-cooked until creamy, perfect as a vegetarian main or side dish. This Ethiopian-inspired vegetarian recipe, ready in about 50 minutes, pairs red split lentils, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 40 min Serves 4 Ethiopian cuisine 210 cal/serving

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Ingredients

1 cup red split lentils
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1.5 tbsp berbere spice mix
1 tbsp tomato paste
3 cups vegetable broth
2 tbsp niter kibbeh (or unsalted butter)
3/4 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup red split lentils under cold water until water runs clear, then drain.
Step 2: Heat 2 tbsp niter kibbeh or unsalted butter in a saucepan over medium heat until melted. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until soft and golden.
Step 3: Add 3 minced garlic cloves and 1.5 tbsp berbere spice mix, stirring constantly for 1 minute until fragrant.
Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
Step 5: Add the rinsed lentils and 3 cups vegetable broth, bringing the mixture to a boil.
Step 6: Reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally until lentils are soft and the stew is thickened.
Step 7: Season with 3/4 tsp salt, 1/4 tsp black pepper, and stir in 1 tbsp lemon juice to brighten the flavors. Serve hot with injera or rice.