Vegetarian Ethiopian Lentil Stew with Red Split Lentils

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and flavorful vegetarian stew of red split lentils simmered with Ethiopian spices, garlic, and onions for a comforting meal. This african-inspired vegan (vegetarian) ready in about 45 minutes pairs red split lentils, large, finely chopped yellow onion, minced garlic cloves 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.

★ 4.1 (15 ratings) Prep: 10 min Cook: 35 min Serves 4 African cuisine 280 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a medium pot over medium heat until shimmering, then add 1 large finely chopped yellow onion and sauté for 7 minutes until translucent and soft.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tablespoon minced ginger root, cooking for 2 minutes until fragrant.
  3. Step 3: Add 2 tablespoons berbere spice mix and 1 tablespoon tomato paste, stirring constantly for 3 minutes until the mixture is aromatic and well blended.
  4. Step 4: Pour in 1 cup red split lentils and 3 cups vegetable broth, bring to a boil, then reduce heat to low and simmer, partially covered, for 25 minutes or until the lentils are tender and the stew thickens.
  5. Step 5: Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and stir in 1 tablespoon lemon juice to brighten the flavors.
  6. Step 6: Remove from heat and let rest for 5 minutes before serving with injera or rice.

Frequently asked questions

How long does Vegetarian Ethiopian Lentil Stew with Red Split Lentils take to make?

Total time is about 45 minutes (10 min prep + 35 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 Vegetarian Ethiopian Lentil Stew with Red Split Lentils?

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 split lentils from drying out.

Can I substitute ingredients in Vegetarian Ethiopian Lentil Stew with Red Split Lentils?

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 Vegetarian Ethiopian Lentil Stew with Red Split Lentils for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetarian Ethiopian Lentil Stew with Red Split Lentils 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.

What others are saying

Related recipes