Spiced Misir Wat Red Lentil Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty vegan Ethiopian stew of red lentils simmered with berbere spices and fragrant aromatics. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 red lentils
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp berbere spice blend
• 1 tbsp tomato paste
• 3 tbsp vegetable oil
• 4 cups water
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro leaves, chopped

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Instructions

1. Step 1: Rinse 1 1/2 cups red lentils under cold water until water runs clear. Set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a medium pot over medium heat. Add 1 large finely chopped onion and sauté for 8 minutes until soft and translucent.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant. Stir in 2 tbsp berbere spice and 1 tbsp tomato paste, cooking for 3 minutes until the mixture thickens and darkens.
4. Step 4: Add rinsed red lentils and 4 cups water to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are tender and stew is thick.
5. Step 5: Season with 1 tsp salt and stir in 1 tbsp lemon juice. Garnish with 2 tbsp chopped fresh cilantro before serving.