Slow-Simmered Ethiopian Lentil Stew with Berbere and Tomato

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A hearty vegan lentil stew infused with berbere spice, slow-simmered with tomatoes and onions for a deep, savory flavor. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, rinsed, berbere spice blend, 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.

Ingredients

• 1 cup red lentils, rinsed
• 2 tbsp berbere spice blend
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup diced tomatoes (canned)
• 3 cups vegetable broth
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat until hot. Add 1 large finely chopped yellow onion and sauté for 7 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp berbere spice blend and 1 tbsp tomato paste, cooking for 2 minutes until the mixture becomes aromatic and the tomato paste darkens.
3. Step 3: Pour in 1 cup canned diced tomatoes and cook for 3 minutes, stirring occasionally to combine flavors.
4. Step 4: Add 1 cup rinsed red lentils, 3 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. 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: Stir in 1 tbsp lemon juice to brighten flavors and adjust salt to taste. Serve warm with injera or rice.