Split Pea and Lentil Misir Wot Stew

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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, richly spiced red lentil and split pea stew simmered with berbere and niter kibbeh for deep Ethiopian flavors. This Ethiopian-inspired vegetarian recipe, ready in about 65 minutes, pairs red split lentils, yellow split peas, berbere spice mix 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.

Prep: 15 min Cook: 50 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red split lentils
1 cup yellow split peas
2 tablespoons berbere spice mix
3 tablespoons niter kibbeh
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon ginger, minced
4 cups water
1 teaspoon salt
1 tablespoon lemon juice

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Instructions

Step 1: Rinse 1 cup red split lentils and 1 cup yellow split peas under cold water until water runs clear.
Step 2: In a large pot, melt 3 tablespoons niter kibbeh over medium heat until fragrant.
Step 3: Add 1 large finely chopped yellow onion and sauté for 10 minutes until soft and translucent.
Step 4: Stir in 3 minced garlic cloves and 1 teaspoon minced ginger, cooking for 2 minutes until aromatic.
Step 5: Add 2 tablespoons berbere spice mix and cook for 2 more minutes to bloom the spices.
Step 6: Add the rinsed lentils and peas along with 4 cups water; bring to a boil, then reduce heat to low and simmer uncovered for 40-50 minutes, stirring occasionally until the lentils are soft and stew thickens.
Step 7: Season with 1 teaspoon salt and stir in 1 tablespoon lemon juice before serving to brighten flavors.