Vegetarian Ethiopian Lentil Stew with Red Split Lentils

By , Test Kitchen Director · 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 ethiopian-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. 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

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.

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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.

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