Slow-Simmered Lentil Misir Wot with Berbere and Spiced Niter Kibbeh

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 rich, spicy Ethiopian red lentil stew cooked slowly with berbere spice and clarified spiced butter, resulting in deep flavors and a velvety texture. This Ethiopian-inspired vegetarian recipe, ready in about 60 minutes, pairs red split lentils, water, red 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 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: 15 min Cook: 45 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: Rinse 1 cup red split lentils under cold water until water runs clear. Set aside.
Step 2: Heat 3 tbsp niter kibbeh in a medium pot over medium heat. Add 2 medium finely chopped red onions and 1/4 cup water. Sauté for 10 minutes, adding water as needed, until onions are soft and translucent but not browned.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant. Add 2 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 3 minutes to release the spices’ aroma.
Step 4: Add the rinsed lentils and 3 cups water to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until lentils are soft and the mixture is thickened.
Step 5: Season with 1 tsp salt and adjust seasoning to taste. Serve hot with injera or rice.