Spiced Ethiopian-Inspired Lentil and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A quick and vibrant lentil stir fry with vegetables and warm Ethiopian spices, perfect for a nutritious and flavorful vegan meal. This Ethiopian-inspired vegan recipe, ready in about 25 minutes, pairs cooked brown lentils, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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.

Ingredients

• 1 1/2 cups cooked brown lentils
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 1 small, sliced yellow onion
• 2, minced garlic cloves
• 1 tbsp berbere spice
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 3/4 tsp salt
• 1 tbsp lemon juice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 small sliced yellow onion and sauté for 4-5 minutes until softened and edges are slightly caramelized.
2. Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 julienned large carrot and 1 thinly sliced red bell pepper, cooking for 5 minutes until vegetables are tender-crisp.
4. Step 4: Sprinkle 1 tbsp berbere spice over the vegetables and stir well to coat, cooking for 1 minute to release the spice aromas.
5. Step 5: Add 1 1/2 cups cooked brown lentils and 3/4 tsp salt, stirring to combine. Cook for another 3 minutes until heated through and flavors meld.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro for brightness. Serve warm as a main or side dish.