Sweet and Spicy Ethiopian Lentil Misir Wot

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 vegan lentil stew simmered with berbere spices and aromatic onions, perfect served over rice or traditional injera bread. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, rinsed, yellow 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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils, rinsed
2 medium yellow onion, finely chopped
3 garlic cloves, minced
1.5 tbsp berbere spice blend
1 tbsp tomato paste
3 cups vegetable broth
2 tbsp olive oil
1 tsp salt
1 tbsp berbere oil or chili oil (optional)

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Instructions

Step 1: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 2 medium finely chopped yellow onions and sauté for 8 minutes until golden and caramelized.
Step 2: Add 3 minced garlic cloves and 1.5 tbsp berbere spice blend, cooking 2 minutes until aromatic and the oil turns reddish.
Step 3: Stir in 1 tbsp tomato paste, mixing thoroughly for 1 minute.
Step 4: Add 1 cup rinsed red lentils and 3 cups vegetable broth, bring to a boil.
Step 5: Reduce heat to low, cover, and simmer for 25 minutes until lentils are soft and stew thickens.
Step 6: Season with 1 tsp salt and drizzle 1 tbsp berbere oil or chili oil if desired for extra heat. Serve warm over rice or injera bread.