Berbere-Spiced Injera Roll-Ups with Lentil Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, spongy injera wraps filled with a fragrant lentil stew simmered in Ethiopian berbere spice blend, offering a warming and hearty meal. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs injera, red lentils, water 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: 30 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup red lentils thoroughly under cold water. In a medium pot, combine lentils with 3 cups water and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 15 minutes until lentils are tender.
  2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger root to the skillet, cooking for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice mix, cooking for 1 minute to release the spices’ aroma.
  5. Step 5: Pour 1 cup additional water into the skillet, bring to a simmer, and cook for 5 minutes to develop the sauce.
  6. Step 6: Combine cooked lentils with the spiced sauce in the skillet, season with 1 tsp salt, and simmer gently for 5 more minutes until thickened and flavorful.
  7. Step 7: Warm 4 large pieces of injera on a dry skillet over medium heat for 1 minute each side until pliable.
  8. Step 8: Spoon the lentil stew onto each injera piece and roll tightly into wraps. Serve warm.

Frequently asked questions

How long does Berbere-Spiced Injera Roll-Ups with Lentil Stew take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Injera Roll-Ups with Lentil Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep injera from drying out.

Can I substitute ingredients in Berbere-Spiced Injera Roll-Ups with Lentil Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Injera Roll-Ups with Lentil Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Berbere-Spiced Injera Roll-Ups with Lentil Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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