Berbere-Spiced Lentil Stew with Injera Croutons

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty Ethiopian-inspired lentil stew infused with berbere spice and served with crunchy injera croutons for texture contrast. This Ethiopian-inspired vegan recipe, ready in about 50 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.

Ingredients

• 1 cup red lentils
• 4 cups water
• 2 tbsp berbere spice mix
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 small pieces, cut into 1-inch squares injera bread
• 1 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a large pot, combine lentils with 4 cups water and bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 minutes until 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, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice mix into the onion mixture, cooking for 2 minutes until the spices release aroma.
4. Step 4: Pour the spiced onion mixture into the pot with cooked lentils, add 1 tsp salt and 1/2 tsp black pepper, and simmer together for 10 minutes until stew thickens slightly.
5. Step 5: Meanwhile, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add 2 small pieces of injera bread cut into 1-inch squares and pan-fry for 3-4 minutes, turning occasionally until edges are crispy and golden.
6. Step 6: Serve the berbere-spiced lentil stew hot, topped with injera croutons for a crunchy contrast.