This Ethiopian-inspired lentil stew is made with spiced red lentils simmered with hearty potatoes and tender spinach. It’s healthy comfort food at its finest, and it all comes together in one pot. Serve it with rice or injera for a scrumptious vegan dinner that’s totally doable on a busy weeknight!
If you go to an Ethiopian restaurant, you'll probably see something on the menu that resembles this dish, but it would be called misir wat. It's incredibly delicious! Creamy red lentils, warming spices, and a little heat make it one of my favorite stews ever. I had no idea when I first tried it how easy it was to make at home, but it turns out it's one of the simplest, most fuss-free meals ever. With that in mind, I used it as the inspiration for this Ethiopian-inspired red lentil stew.
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It shouldn't really come as a surprise. Red lentils are kind of a kitchen superstar when it comes to simple, delicious meals. My red lentil soup, red lentil dal, and red lentil chili are a few of my favorite weeknight dinners.
So let's talk about this particular Ethiopian lentil stew! It's a little different from traditional misir wat. I added some extras — juicy tomatoes, hearty potatoes, and spinach are always welcome additions to my dinner. I also served it in a nontraditional way. Misir wat is normally served with injera, a fermented Ethiopian flatbread that I LOVE. But it can be challenging to make and even harder to find.
If you can get some injera, definitely enjoy it with your stew! If not, pair it with another bread or rice. I'm using simple basmati rice cooked with a pinch of turmeric and vegan butter, if you'd like to recreate what you're seeing in the photos.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Olive oil. You can use another neutral, high-heat oil if you'd like.
- Onion.
- Garlic.
- Fresh ginger.
- Berbere spice. This is a signature Ethiopian spice blend. It's a warming, slightly spicy mixture including paprika, cayenne pepper, cardamom, and cumin, among other things. I've included a link to the brand I use in the recipe card.
- Cayenne pepper. This is optional. Just use it if you'd like a little extra heat, and keep in mind that berbere already contains some cayenne.
- Vegetable broth.
- Split red lentils. You can use whole red lentils, but they'll need a little extra cook time and won't get as creamy.
- Red potatoes. Feel free to substitute a russet potato, yellow potatoes, or even a sweet potato.
- Canned diced tomatoes.
- Fresh spinach.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Cook the onion. Heat your oil in a large pot, then add diced onion. Cook the onion for a few minutes to start softening it up.
Step 2: Add aromatics. Stir in minced garlic, freshly grated ginger, berbere spice, and your cayenne pepper, if you're using it. Cook the mixture briefly while stirring the entire time.
Step 3: Simmer. Add your broth, red lentils, and potatoes. Get the mixture to a boil, then lower the heat and let it simmer until the lentils and potatoes are both very tender. The lentils will break down and get creamy.
Steps 4 & 5: Add tomatoes and spinach. First add your tomatoes and let the stew simmer for a few more minutes, then add the spinach and cook the stew just until it wilts.
Tip: Check out my guide on how to cook red lentils if they're a new ingredient for you.
Step 6: Finish the stew. Take the pot off of heat and season your Ethiopian lentil stew with salt and pepper to taste. You can also add more spices at this point as well, if you'd like.
Step 7: Serve. Serve your stew on its own, with rice, bread, or however you like!
Variations
- Traditional misir wat. For something closer to traditional misir wat that you'd get in a restaurant, simply omit the potatoes, tomatoes, and spinach.
- Veggie swaps. You can really add any vegetables to this stew. Try winter squash, broccoli, green beans, zucchini, or kale.
- Ethiopian red lentil wraps. I had this once at a restaurant and it was so good! Continue cooking the mixture until it gets very thick, then stuff it into warm tortillas (or better yet, injera, if you can get it) with vegetables.
Frequently Asked Questions
Yep! It includes no gluten-containing ingredients.
It is! Berbere is quite spicy, so even if you omit the cayenne pepper, it will have some heat. If you're not into that, give my red lentil dal a try instead.
You can, although the look, flavor, and texture will be different. It should still be delicious, though! Also expect the lentils to take an additional 10 to 15 minutes to cook.
Leftovers of this stew will keep in an airtight container in the fridge for about 4 days, or in the freezer for up to 3 months.
More Global Stew Recipes
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📖 Recipe
Spicy Ethiopian Lentil Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ teaspoons freshly grated ginger
- 1 tablespoon berbere spice blend, plus more to taste (up to 2 tablespoons if you like a lot of spice)
- ½ teaspoon cayenne pepper, or to taste, optional
- 4 cups vegetable broth
- 1 ½ cups dried split red lentils
- 3 medium red potatoes, about ¾ lb. total, diced
- 1 (15 ounce/425 gram) can diced tomatoes
- 3 cups fresh spinach leaves, roughly chopped and lightly packed
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Add the onion. Cook the onion, stirring occasionally, for about 5 minutes, until it starts to soften.
- Stir in the garlic, ginger, berbere spice, and cayenne pepper (if using). Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, lentils, and potatoes. Raise the heat and bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender and the lentils are very soft, about 20 minutes, stirring occasionally.
- Stir in the diced tomatoes and let the stew continue to simmer for 5 minutes.
- Stir in the spinach and let the stew continue cooking just until the spinach wilts, about 2 to 3 minutes.
- Remove the pot from heat and season the mixture with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
- Serve.
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Hi! I'm on the way to making this recipe, not there yet, but I checked and I have red lentils! I love Ethiopian food also, and I thought your additions to what you say is a standard recipe look great! What's the recipe for that amazing spicy mushroom dish? And a sour wilted greens dish? I tend to make a fry bread with stewed curried foods, but that's more Indian. I enjoy the many ethnicities of people and food offered on your website! Delicious! Not yet ready for this red lentil recipe, but inspired by the spices, as I needed a side dish for a baked brown bread recipe I borrowed from Ireland, using up some molasses and swapping brewed coffee for the Guinness, I also added cinnamon and clove to the bread, making an oat vegan cream cheese for a topper, and I decided that I wanted a soup accompaniment, so with your Ethiopian red lentil stew recipe floating around in my mind, I added cut oats to some aquafaba I made after cooking chickpeas for a vegan tuna noodle casserole, I like to add two cups of cut oats to six cups of boiling water, and to this porridge or soup I added some of an Ethiopian Berbere influenced spice, seasoning with Chili, Basil, Cumin, Cinnamon, Paprika, and Onion. Not the same, but influenced, and no hot spice yet, that I'm saving for the red lentil stew, maybe next week, when I pull a few more spices together to try to recreate flavor. Just before I read your recipe in my email inbox, I found myself interested in a map of the Middle East, before the ceasefire, while reading an article about the Straight of Hormuz, I was drawn to Ethiopia on the map in the news story, thinking I don't know a lot about which countries border which, and I thought of Ethiopia as more African than Middle Eastern. I felt drawn to something, life and energy in those regions of the world, some energetic and others more shut down. Then I found your recipe for the red lentil stew, and felt glad to find red lentils in my freezer, where I keep them. Something says life. A good sign! And I satisfy with the influence of these spices, so far, not my own heritage, but delicious! Do you know the Ethiopian female vocalist Meklit? I don't know the language, but her voice is beautiful, hardworking, and soulful. Women's Empowerment. Thanks, and Be Well! ~Sarabeth Emet
Thank you so much! I love how inspired you got with those flavors! You might enjoy gomen (spiced collard greens) and mushroom tibs (berbere sautéed mushrooms). Both are vegan and great with lentil stew. Hope you love the recipe when you try it!
This is a staple in my home as soon as fall hits. My husband is a meat eater and he loves when I make this. Today I over cooked it, still great. Thank you for sharing this recipe
this was easy and delicious! definitely a keeper! Bet it is going to be even better tomorrow when the flavors and textures have time to meld. I used 2 medium onions instead of 1. I used a bag of frozen spinach (lightly thawed and water squeezed out). I did not add the cayenne pepper and only used 1.5 TBS berebere seasoning, but next time I will use the full 2 TBS. Didn't need as much oil as recipe calls for (I use spray and less than 1 tsp oil). used no/low sodium broth.
This is for.people who love delicious, flavorful, cozy food. Best eaten on the couch while watching/playing jeopardy.
This was fantastic. Even the non vegans I the house said it tasted amazing. Thanks so much
This was delicious! Amazing flavor and hearty on a cool day. Thanks for the recipe!
I absolutely loved this. Made great leftovers for lunch also. I am so glad I found your site. Can't wait to try more recipes.
Made this the other day. Very exotic spice profile. I highly recommend opening a window and turning on a fan while you cook if you don't want your house to smell like a spice bazaar for a day or two. This is a really hearty and filling dish. Great with naan bread or over rice or couscous.
Loved this recipe! So straight forward and easy to make and I love that you get a third of your protein needs in one serving. For low carb, I replaced the potatoes with cauliflower and it still came out great and stewy. Thank you for sharing!
All these glowing comments, I tripled the recipe and glad I did! Amazing!! I did sub hanna sweet potatoes for the reds and kale for the spinach. I ran out of Berbere so I just tossed in the mix of what it was made of as I went. Came out sweet and hot/spicy!! Great stew to serve with organic flour tortillas torn in triangles in place of injera, and some steamed rice. Grateful!!
Fantastic Recipe. I just made this for my family. I only used a Tablespoon of Berbere spice (Because my Wife is not a fan o spicy food) and used a full pound of potatoes because I am Irish and never enough potatoes... and didn't measure the spinach, but anyway.. This was great. Served it with Brown Basmati rice, and my wife went back for seconds... I liked it too (Though next time I will try adding an extra half Tablespoon of Berbere spice). Great dish, and every new spice profile adds to us feeling like we are not just getting lentils (or other pulse) and brown rice for dinner. Thanks!!!
So good...but DAY-UM!!! Okay, next time? I'm using only 1/2 tsp cayenne. My vegetable broth was mild and whipped up on the fly, so I'll plan ahead and ramp that up a bit next time so I don't need to add as much salt afterward. Added JUST a touch of black pepper for flavor only. I didn't have any red potatoes, so went with Yukon Gold - worked out just fine, though a bit softer. Also no fresh spinach, only frozen. A tip for anyone using frozen? Put it in the microwave for a little bit, just to get it warm, then squeeze out the water and measure it. One 8 oz. bag frozen done this way is roughly the equivalent of 3 cups of tightly-packed fresh leaves.
INSTANT POT:
Sauté function - add oil (I used one 1Tbsp vegan butter and 1Tbsp Extra Virgin Olive Oil) and when it begins to sizzle, add the diced onion (I used red onion, which is more traditional for a messir-wot, but yellow onions will work well and give a slightly sweeter taste). Once soft, add the garlic and spices. Sauté until fragrant, then add the rest of the ingredients (EXCEPT the spinach) - you may wish to cut the 4 cups of broth down to about 3 3/4 if you like a thicker stew).
Manual setting - high pressure for 12 minutes. Make sure vent is sealed. Natural release (let sit untouched) for 8-10 minutes, then release remaining pressure and immediately stir in spinach.
Easy, filling, and very satisfying on this cold, snowy Monday!
So I've been making a point to learn more vegan/vegetarian recipes the last few months -- I'm still a meat-eater, but I understand that a meat-heavy diet is horrible for the environment and want to do better. Let me just say that at no point while enjoying this recipe did I even remotely miss any meat or animal products. This recipe is AMAZING. The berbere spice makes it so, so flavorful, and it has that level of heat that smacks you in the face but doesn't make it so you physically can't eat more. I made some turmeric rice to go with mine, and it was perfect. Thank you for sharing this recipe because it's now going to be a staple in my meatless cooking repertoire.
I started making this for my vegan kiddo. But it’s so good, I eat it too. Sometimes I add the turmeric rice, a great addition. Kiddo hasn’t been home in a while. I forgot how easy this is to make! Going to try sweet potatoes next time. Thanks!
I made this tonight and found it delicious AND flexible. I used one cup of red lentils and three cups of frozen diced potatoes. Because my berbere spice from Penzeys already contains cayenne, I left that out. Finished with a shower of baby kale/baby chard/baby spinach. Thank you for this recipe!
Thank you so much for this recipe and for introducing me to berbere spice! I love it.
Fantastic winter food
Would you recommend adding some cardamom?
I think that would be a nice addition!
What a delicious dish. I didn't have cayenne so I substituted red pepper flakes for pops of heat. Yum!!!Thanks for sharing... This will absolutely become a staple at our house. My son who's not vegan loved it!!
I made this today and can’t stop eating it. Changes I made - water sautéed instead of using oil and made a Berbere spice mix with less cayenne. Thanks for a great recipe!
It's currently simmering on the stove and developing its flavors. It is VERY good!
The only modification I made was to use fire-roasted tomatoes and I also added some Moroccan preserved lemon for a bit of a citrus taste, but without the bit that comes from fresh ones.
I baked some honeyed cornbread to go with it; to get away from the obvious sides of rice, couscous, and with having to shelter-in-place; I'm not going out to buy injera.
Thanks for this recipe!
I have now made this two nights in a row my family absolutely loves this the first time I use the red potatoes the second time I used sweet potatoes both were delicious
I made this for the first time this evening, and it was wonderful! I used the full 2 tablespoons of berbere and 1 tsp of cayenne, and it was just the right spice level for us. I got adventurous and decided to try making injera to serve with it, because I wanted the whole no-silverware experience, so I used cauliflower instead of potatoes. After all the anticipation of 4 days letting the batter ferment, I couldn't get the injera to cook right, and come out of pan in full pieces, so we had to resort to forks. I'll try it again next time. This stew is a keeper!
I'm so glad you enjoyed it! I've had a hard time with injera myself. The last time I made it I cheated and used a mix of teff and whole wheat flour, and it turned out well. :)
I made this last night. It was easy to make and was absolutely delicious. I think it's my new favourite winter night comfort food! As there are already potatoes and lentils in it, i didn't need the extra rice as it's very filling.
This is delicious and has become a regular on the family menu and work potluck. I skip the rice and occasionally serve with quinoa. Thanks for sharing.
I bet it's great with quinoa! Glad you're enjoying it. Thanks Cindy!
Yes, I have to agree with the comments above. I have been making this for over a year now and love it. I too have added either carrots or sweet potatoes for a change. They are old too as is the original recipe. Thanks for keeping it real and affordable.
I'm so glad you're enjoying it! Thanks Liz!
Even my friend who is not very supportive of my vegan lifestyle had to admit this is pretty good. From his mouth it means it's fantastic, and I absolutely agree. Thanks!!
Yay! That's so great to hear! Thanks Nina!
I love this recipe. I've made it several times.
The third time I made it, I used sweet potato instead of red potatoes. It was delicious.
Thanks for sharing!
I need to try this with sweet potato - sounds wonderful! I'm so glad you enjoyed it! Thanks Barrett!
This had great flavor and is so versatile! I didn't have any potato but I used the last of a bag of TVP. I was also trying to use up some kale so that went in as well. Since kale is a bit tougher I mixed it in a bit earlier that the spinach is suggested. Delish!
Sounds like a wonderful meal! Glad you enjoyed it!
Do you cover the pot once you add the lentils?
Nope! :)
I just printed this recipe and plan to make this stew, on Saturday. I am so excited to find it.
I hope you enjoy it!
This recipe is insanely hearty and delicious - my omni hubby and parents LOVE it. Thank you!
Woo hoo!! Glad it's a hit!
What type of rice is in the picture?
It's basmati rice cooked with a bit of turmeric. :)
Can you use brown lentils instead?
Possibly, but you'd need to make lots of adjustments - brown lentils take longer to cook, they need more liquid, and shouldn't be cooked with tomatoes (which prevent them from softening). They also cook up a lot firmer, so you'd end up with a stew that has a very different texture from this one.
One of the best Vegetrian dishes I have ever eaten! So delicious!
Yay! Glad you like it! Thanks Paul!
I love this recipe and I’ve made it several times. Today I tweaked it a bit, through in some carrots and a tablespoon of peanut butter and made it in my instantpot! It turned out delicious!
That sounds delicious! I'm so glad you enjoyed it!
Friend sent me this recipe, turned out great! No adjustments needed. Definitely a new easy work night staple. Thanks!
Awesome!! I'm glad you like it!
Could you share how long you cooked in the instant pot? Thanks!
Made this today as today is Ash Wednesday:)
Hubby is a carnivore, smelled this when he walked in the door, I heard him say.. Hmmm that’s smells fantastic!
HahahHa, i said your meat dish is in the fridge, he said no way man!
Lol
He loved it.. thank you so much for this easy flavourful dish!!
Keep them coming, I will convert this guy😂
This is a brilliant recipe. I've actually made it countless times since I first discovered this page a couple years ago. It always turns out sooo delicious. It is wholesome, healthy, hearty. I could easily eat this every week.
I'm so glad you like it! Thanks so much Josie!
Thank you so much for this wonderful recipe. I used fresh tomatoes and added carrot (I love carrots) and it was absolutely delicious. Next time, I will add 3tbsp of Berber spice.
That sounds delicious! I'm so glad you enjoyed it!!
Agreed! Great recipe. I added twice as much Berbere as it called for and we loved it!
Good Sunday Morning, just tried this and I is very good. Can't wait to share it with family
I'm so glad you like it! I hope your family does too!
Unless I’m just not seeing it in the recipe looks like you serve this over rice. It has a yellow color to it. What type of rice did you use? I’m definitely going to make it but just wondering if the type of rice matters. Thx!
I used basmati rice cooked with a pinch of turmeric for color. :) You can use pretty much any variety of rice though. Enjoy!
I use brown basmati rice cooked in the instant pot. "brown basmati rice contains more fiber, phosphorus, zinc, and B vitamin" according to WebMD. I struggle with consuming enough iron and protein, so this is a delicious solution. It's a standard recipe in our home, and I even freeze some to take on camping trips.
Hi there! I just tried out this recipe for lunch. I didn't have potatoes which I was upset about because I know other have said the potato really adds something special to it. But instead of potato, I used a block of tofu that I cubed. It was amazing!!! I hope to try it with potatoes at some point though!
Tofu sounds like a great addition! I'm glad you enjoyed it!
I got interested in hearing about Ethiopian stews from the S6 finish of the Blacklist, when all of the task force members, exhausted from their near death experience at the hands of Anna McMahon, were gathered at a favorite underground cage that Red Reddington knew of that served them french toast kebabs with real butter and maple syrup to dip them in and a bowl of Ethiopian stew. I guess you have to have be a concierge of crime to know how to replenish lost calories from trauma.
My very non-vegan husband, halfway through his first plate full, between bites:
"This is GOOD. We need to have this again, a lot. Is there more?" 😊