Spiced Lentil Tibs with Fresh Tomato and Mitmita

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant Ethiopian-inspired sauté of red lentils and vegetables with the fiery kick of mitmita spice, perfect as a flavorful vegetarian main or side. This Ethiopian-inspired vegetarian recipe, ready in about 40 minutes, pairs red lentils, rinsed, water, tomato, diced 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 cup red lentils, rinsed
• 2 cups water
• 2 medium tomato, diced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp mitmita spice
• 1 tsp berbere spice
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed red lentils and 2 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 15-20 minutes until lentils are tender but not mushy, draining excess water if needed.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Step 3: Add 1 medium thinly sliced yellow onion and sauté for 5 minutes until soft and golden.
4. Step 4: Stir in 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
5. Step 5: Add 2 diced medium tomatoes, 1 tsp mitmita spice, 1 tsp berbere spice, and 1/2 tsp salt. Cook for 5-7 minutes, stirring occasionally, until tomatoes break down and the mixture thickens.
6. Step 6: Fold in the cooked lentils and stir to combine, cooking for an additional 3 minutes to let flavors meld.
7. Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish.
8. Step 8: Serve warm as a main or side dish alongside injera or steamed rice.