Berbere-Spiced Injera Wrap with Lentil Stew

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

Soft injera bread rolled around a rich, spicy Ethiopian lentil stew infused with berbere and garlic. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs injera bread, brown 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: 10 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup brown lentils under cold water, then place them in a medium pot with 3 cups water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes until tender but not mushy.
  2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent and softened.
  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 toast the spices and deepen flavors.
  5. Step 5: Drain any excess water from lentils if necessary, then add the cooked lentils and 2 cups water to the skillet. Add 1 tsp salt, stir well, and simmer uncovered for 15 minutes until the stew thickens and flavors meld.
  6. Step 6: Warm 2 large pieces of injera bread on a dry skillet or microwave for 20 seconds until pliable.
  7. Step 7: Spoon generous amounts of the lentil stew onto each injera, then roll tightly to form wraps. Serve warm.

Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 Wrap 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 bread from drying out.

Can I substitute ingredients in Berbere-Spiced Injera Wrap 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 Wrap 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 Wrap 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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