Berbere-Spiced Ethiopian Lentil Stew with Injera Bread

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A warming Ethiopian lentil stew infused with berbere spices, served traditionally alongside tangy injera bread for an authentic experience. This Ethiopian vegan recipe, ready in about 55 minutes, pairs red lentils, water, and yellow onion, finely chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 medium (150g) yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp berbere spice blend
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water (additional for adjusting consistency)
• 4 pieces injera bread

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, and sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the pot, cooking and stirring for 2 minutes until aromatic.
4. Step 4: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 1 minute until the spices bloom and the paste darkens.
5. Step 5: Add the rinsed lentils and 3 cups water, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
6. Step 6: Add 1 tsp salt and 1/2 tsp black pepper, and if the stew appears too thick, stir in up to 1 cup additional water to reach a thick but spoonable consistency.
7. Step 7: Simmer an additional 5 minutes until lentils are tender and the stew is richly spiced.
8. Step 8: Serve hot alongside 4 pieces of injera bread to scoop and enjoy.