Stovetop Ethiopian Spiced Lentil Stew with Berbere

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 drafted and published.

A hearty lentil stew simmered with berbere spice, garlic, and ginger for a deeply flavorful vegan comfort dish. This Ethiopian-inspired vegan recipe (gluten free), ready in about 45 minutes, pairs red lentils, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 Ethiopian cuisine 230 cal/serving

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Ingredients

1 cup rinsed red lentils
1 medium, finely chopped yellow onion
3 minced garlic cloves
1 tablespoon minced fresh ginger
2 tablespoons berbere spice mix
1 tablespoon tomato paste
3 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tablespoons berbere spice mix and 1 tablespoon tomato paste, cooking for 2 minutes until the mixture becomes aromatic and slightly thickened.
Step 4: Add 1 cup rinsed red lentils and 3 cups vegetable broth, stirring to combine. Bring to a boil.
Step 5: Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the lentils are tender and stew thickens.
Step 6: Season with 1 teaspoon salt and 1 tablespoon lemon juice, then stir in 1 tablespoon chopped fresh cilantro before serving.