Slow-Simmered Ethiopian Lentil Stew (Misir Wat)

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 robust and spicy red lentil stew slow-cooked with berbere spices and clarified butter, perfect for pairing with injera or rice. This Ethiopian-inspired vegetarian recipe (vegan), ready in about 55 minutes, pairs red lentils, niter kibbeh (spiced clarified butter), berbere spice mix 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: 10 min Cook: 45 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
3 tbsp niter kibbeh (spiced clarified butter)
1 1/2 tbsp berbere spice mix
1 medium (about 3/4 cup) yellow onion, finely chopped
3 garlic cloves, minced
1 tsp ginger, minced
1 tbsp tomato paste
3 cups water
1 tsp salt
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain.
Step 2: Heat 3 tbsp niter kibbeh in a medium pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 6-7 minutes until soft and translucent.
Step 3: Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking for 1 minute until fragrant.
Step 4: Add 1 1/2 tbsp berbere spice mix and 1 tbsp tomato paste; cook for 2 minutes, stirring frequently, to release the spices' aroma.
Step 5: Add the rinsed lentils and 3 cups water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and stew thickens.
Step 6: Season with 1 tsp salt and 1 tbsp lemon juice, stirring well. Simmer uncovered for 5 more minutes to concentrate flavors.
Step 7: Serve hot with injera or steamed rice.