Slow-Simmered Lentil Misir Wot with Niter Kibbeh

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 Ethiopian red lentil stew infused with spiced clarified butter known as niter kibbeh, offering deep, warming flavors perfect for a vegetarian meal. This Ethiopian-inspired vegetarian recipe, ready in about 60 minutes, pairs red lentils, washed, yellow onion, finely chopped, garlic cloves, minced 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: 10 min Cook: 50 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils, washed
3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp berbere spice mix
1 tbsp tomato paste
3 cups water
1 tsp salt

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Instructions

Step 1: In a medium pot, melt 3 tbsp niter kibbeh over medium heat until fragrant and shimmering.
Step 2: Add 1 large finely chopped yellow onion and sauté for 7 minutes until softened and starting to brown.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until aromatic.
Step 4: Add 2 tbsp berbere spice mix and 1 tbsp tomato paste, stirring constantly for 2 minutes until the spices release their aroma.
Step 5: Pour in 1 cup washed red lentils and 3 cups water, stirring to combine.
Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally until lentils are soft and stew has thickened.
Step 7: Season with 1 tsp salt and cook for an additional 5 minutes to deepen flavors.
Step 8: Serve hot with injera or flatbread for dipping.