This popular dish of Ethiopian Spiced Lentils, is a take on a popular Ethiopian dish called Misir Wat. It is a delicious way to enjoy lentils packed with flavor. This dish is so heart and flavorful that even carnivores won’t miss the meat! Packed with plant-based protein and spices, enjoy this dish for lunch or dinner with salad (or your favorite veggies) and rice.

This recipe comes to us from Sara Tercero of Better Food Guru. Sara is a member of The Meatless Monday Culinary Advisory Council.

For more recipes with lentils, click here.

Prep time: 5 minutes

Cook time: 30 minutes

Serves 6-8


  • 2 cups split red lentils
  • 5 cups water
  • 4 garlic cloves, minced
  • 1  onion, diced
  • 1 teaspoon olive oil
  • 5 tomatoes, chopped
  • 4 tablespoons berbere spice blend (make your own or buy)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons tomato paste


1. Boil lentils in water for 20 minutes.

2. Meanwhile, fry the garlic and onions in a pan in oil until toasty 3-5 minutes.

3. Add chopped tomatoes, salt and cook until tomatoes release juices.

4. Add berbere spice, salt and tomato paste and cook for 5 minutes .

5. When lentils are soft, add spiced tomato and onion mixture to the lentils and simmer for 10 minutes to combine. Taste for salt and adjust if needed.

6. Enjoy!

Note: Serve with salad of lettuce, tomato, cucumber, tomato, avocado and cabbage mixed with lemon juice and rice.