Berbere-Spiced Lentil Stew with Injera Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming Ethiopian-inspired stew featuring red lentils simmered in a rich, spicy berbere sauce, served with traditional injera for soaking up every flavorful bite. This Ethiopian-inspired vegan recipe, ready in about 45 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 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: 35 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and soft.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice mix and 2 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and blend flavors.
  4. Step 4: Pour in 1 cup red lentils, 4 cups water, and 2 cups water or vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until lentils are tender and the stew thickens.
  5. Step 5: Taste and adjust seasoning if needed. Serve hot with 4 pieces of injera bread for dipping and scooping the stew.

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