Berbere-Spiced Ethiopian Lentil Stew with Injera Flatbread

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

A richly spiced Ethiopian lentil stew simmered with berbere and served alongside traditional injera flatbread, perfect for a hearty and flavorful meal. This Ethiopian-inspired vegan recipe, ready in about 60 minutes, pairs red lentils, water, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup red lentils
• 4 cups water
• 2 tbsp berbere spice mix
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 pieces injera flatbread
• 2 cups water (for injera batter)
• 2 cups teff flour

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then combine with 4 cups water in a large pot and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes until lentils are soft.
2. Step 2: While lentils cook, heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until translucent and slightly golden.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, cooking for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice mix, cooking for 2 minutes to bloom the spices and deepen flavors.
5. Step 5: Pour the sautéed mixture into the pot with lentils, season with 1 tsp salt and 1/2 tsp black pepper, and simmer uncovered for another 10 minutes until the stew thickens.
6. Step 6: To make injera, whisk together 2 cups teff flour and 2 cups water until smooth. Let the batter ferment at room temperature for 24-48 hours until bubbly.
7. Step 7: Heat a non-stick skillet over medium heat. Pour a thin layer of batter to cover the pan, cook for 2-3 minutes until holes form and edges lift, then remove injera carefully.
8. Step 8: Serve the spicy lentil stew hot with freshly made injera flatbread, tearing the bread to scoop up the stew.