Slow-Simmered Misir Wot Lentil Stew with Red Onion and Berbere

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.

Hearty red lentils slow-cooked in a deeply spiced berbere sauce, perfect for a comforting Ethiopian vegan meal. This Ethiopian vegan recipe, ready in about 60 minutes, pairs red lentils, rinsed, water, and red onion, finely diced 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: 45 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2 medium finely diced red onions and sauté for 8 minutes until soft and golden.
  2. Step 2: Add 3 minced garlic cloves and 1 tsp minced ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice blend and 1 tbsp tomato paste, cooking for 3 minutes to intensify flavors.
  4. Step 4: Add 1 cup rinsed red lentils and 3 cups water, bring to a boil.
  5. Step 5: Reduce heat to low, cover partially, and simmer gently for 35 minutes, stirring occasionally and adding 1 cup additional water if needed to keep lentils just submerged.
  6. Step 6: Season with 1 tsp salt, stir well, and cook uncovered for another 5 minutes until stew thickens and lentils are tender.
  7. Step 7: Serve hot with injera or flatbread to enjoy the robust, spicy lentil stew.

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