Slow-Simmered Ethiopian Misir Wat Lentil Stew

By AislePrompt Editorial · ·

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 drafted and published.

A rich, spicy lentil stew simmered with berbere spice and aromatic onions, perfect for a hearty vegan meal. This Ethiopian vegan recipe, ready in about 65 minutes, pairs red lentils, yellow onion, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 15 min Cook: 50 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion (without oil initially) and cook for 10 minutes, stirring frequently until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger root, sauté for 2 minutes until fragrant but not browned.
  3. Step 3: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 3 minutes to toast the spices and deepen the flavors.
  4. Step 4: Rinse 1 cup red lentils under cold water and add to the pot along with 3 cups vegetable broth and 1 cup water. Bring to a boil, then reduce to low heat.
  5. Step 5: Simmer the stew uncovered for 30-40 minutes, stirring occasionally until lentils are tender and the stew thickens.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, stir well, and adjust seasoning to taste before serving warm.

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