Spiced Lentil Tibs with Fresh Tomato and Mitmita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs red lentils, rinsed, water, medium 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.

Prep: 10 min Cook: 30 min Serves 3 Ethiopian cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spiced Lentil Tibs with Fresh Tomato and Mitmita take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Lentil Tibs with Fresh Tomato and Mitmita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils, rinsed from drying out.

Can I substitute ingredients in Spiced Lentil Tibs with Fresh Tomato and Mitmita?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lentil Tibs with Fresh Tomato and Mitmita for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Lentil Tibs with Fresh Tomato and Mitmita vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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