Spiced Lentil Shiro Wat with Berbere and Niter Kibbeh

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 developed and reviewed.

A hearty Ethiopian stew made from ground chickpeas and lentils simmered with berbere spices and infused with clarified spiced butter called niter kibbeh. This Ethiopian-inspired vegetarian recipe, ready in about 50 minutes, pairs chickpea flour, red lentils, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 40 min Serves 4 Ethiopian cuisine 270 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1/4 cup red lentils under cold water until clear and drain.
  2. Step 2: In a medium saucepan, melt 3 tbsp niter kibbeh over medium heat. Add 1 cup finely diced yellow onion and sauté for 8 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 2 minutes until fragrant.
  4. Step 4: Add 3/4 cup chickpea flour and rinsed red lentils to the pan, stirring constantly for 2 minutes to toast the flours.
  5. Step 5: Gradually whisk in 3 cups water to prevent lumps, then bring the mixture to a simmer.
  6. Step 6: Reduce heat to low and cook, stirring frequently, for 25-30 minutes until the stew thickens to a creamy consistency.
  7. Step 7: Season with 1 tsp salt and adjust to taste. Remove from heat and let cool slightly before serving with injera or rice.

Related recipes