Slow-Simmered Ethiopian Lentil Stew with Berbere and Tomatoes

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A rich and hearty vegan stew of red lentils cooked slowly with berbere spice, tomatoes, and onions, perfect for a comforting meal. This Ethiopian-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs red lentils, water, 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 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.

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 inch piece, grated ginger root
• 2 tbsp berbere spice blend
• 2 tbsp tomato paste
• 1 cup diced canned tomatoes
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 cup water or vegetable broth

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water and drain.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 inch grated ginger root, sautéing for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend and cook for 1 minute until aromatic.
4. Step 4: Add 2 tbsp tomato paste and 1 cup diced canned tomatoes, stirring well.
5. Step 5: Pour in the rinsed lentils, 3 cups water, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
6. Step 6: Add 1 cup water or vegetable broth as needed during cooking to reach a thick stew consistency, stirring occasionally to prevent sticking.
7. Step 7: Cook until lentils are soft and stew is thickened, about 30-35 minutes total. Adjust seasoning as desired and serve hot with injera or rice.