Berbere-Spiced Injera Flatbread with Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Soft, fermented injera pancakes paired with a rich, spicy lentil stew flavored with traditional Ethiopian berbere spice blend. This ethiopian-inspired vegan (vegan) ready in about 70 minutes pairs teff flour, water, brown lentils 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

• 2 cups teff flour
• 2 1/2 cups water
• 1 cup brown lentils
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 3 cups water for stew
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, whisk together 2 cups teff flour and 2 1/2 cups water until smooth. Cover loosely and let ferment at room temperature for 48 hours until bubbles form and a slightly sour aroma develops.
2. Step 2: Rinse 1 cup brown lentils and place in a medium pot with 3 cups water, 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until tender, about 20-25 minutes, then drain and set aside.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tbsp berbere spice mix and 2 tbsp tomato paste to the skillet, stirring constantly for 2 minutes until the oil turns red and spices bloom.
5. Step 5: Stir in the cooked lentils and 1/2 tsp black pepper, adding 1/2 cup water to loosen the mixture. Simmer for 10 minutes until thickened and flavorful.
6. Step 6: Heat a non-stick skillet over medium heat. Pour about 1/2 cup of the fermented teff batter in a circular motion to form a thin pancake. Cook for 2 minutes until holes form and the edges lift, then cover and cook another 2 minutes until set. Repeat with remaining batter.
7. Step 7: Serve the lentil stew spooned over warm injera pancakes, tearing pieces of injera to scoop up the stew.