Berbere-Spiced Ethiopian Lentil Stew with Injera Croutons

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty lentil stew infused with traditional Ethiopian berbere spice, served with toasted injera croutons for an authentic touch. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs red lentils, water, onion 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: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils
3 cups water
1 medium, finely chopped onion
3 minced garlic cloves
1 tbsp grated ginger
2 tbsp berbere spice mix
2 tbsp tomato paste
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
2 large pieces, cut into 1-inch squares injera bread

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until clear, then drain.
Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger; sauté for 5 minutes until onions are translucent and fragrant.
Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes until the spices bloom and the mixture thickens slightly.
Step 4: Add the rinsed lentils and 3 cups water, stirring to combine. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens, stirring occasionally.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
Step 6: While the stew simmers, preheat oven to 375°F. Spread 2 large injera bread pieces cut into 1-inch squares on a baking sheet, drizzle with 1 tbsp vegetable oil, and toast for 8-10 minutes until crispy but not burnt.
Step 7: Serve the lentil stew hot, topped with toasted injera croutons for added texture and authentic flavor.