Berbere-Spiced Lentil Stew with Injera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegan Ethiopian stew featuring red lentils simmered with traditional berbere spices, served alongside tangy injera flatbread. This african-inspired vegan (vegan) ready in about 55 minutes pairs red lentils, water, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: For injera, mix 2 cups teff flour with 3 cups water until smooth. Cover and ferment at room temperature for 2-3 days until bubbly and sour.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large yellow onion and sauté for 8 minutes until soft and translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, cook for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 3 minutes to release flavors.
  5. Step 5: Add 1 1/2 cups red lentils and 4 cups water, season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
  6. Step 6: For injera, heat a non-stick skillet over medium heat. Pour about 1/4 cup fermented batter swirling to form a thin pancake. Cover and cook for 2 minutes until bubbles form and edges lift. Remove and keep warm.
  7. Step 7: Serve the lentil stew hot with injera for dipping and wrapping.

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Frequently asked questions

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

Total time is about 55 minutes (15 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 Lentil Stew with Injera?

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 red lentils from drying out.

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

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 Lentil Stew with Injera 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 Lentil Stew with Injera 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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