Slow-Simmered Lentil Misir Wat with Berbere Spice

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 hearty Ethiopian red lentil stew infused with warm berbere spices and slow-simmered until thick and flavorful. This Ethiopian vegan recipe, ready in about 65 minutes, pairs red lentils, rinsed, red onion, finely chopped, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 5, 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 5 Ethiopian cuisine 280 cal/serving

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Ingredients

1 1/2 cups red lentils, rinsed
1 1/2 cups red onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger root, minced
2 1/2 tbsp berbere spice blend
2 tbsp tomato paste
3 tbsp vegetable oil
4 cups water
1 tsp salt

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a medium pot over medium heat until shimmering. Add 1 1/2 cups finely chopped red onion and sauté for 8 minutes until softened and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 2 minutes until fragrant.
Step 3: Add 2 1/2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 3 minutes to toast the spices and develop a deep aroma.
Step 4: Pour in 1 1/2 cups rinsed red lentils and 4 cups water, stirring to combine. Bring to a boil, then reduce heat to low and simmer gently, partially covered, for 30-40 minutes until lentils are tender and stew has thickened.
Step 5: Season with 1 tsp salt, stir well, and cook uncovered for another 5 minutes to thicken the stew further. Remove from heat and let rest for 5 minutes before serving with injera or rice.