Berbere-Spiced Lentil Stew with Injera-Inspired Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty Ethiopian-inspired lentil stew featuring warm berbere spices, served alongside a soft, tangy flatbread reminiscent of injera. This ethiopian-inspired vegan ready in about 60 minutes pairs red lentils, water, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 cup teff flour
• 1 cup all-purpose flour
• 1 1/4 cups warm water
• 1 tsp active dry yeast
• 1 tsp sugar

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear, then combine with 4 cups water in a medium pot. Bring to a boil, reduce to a simmer, and cook uncovered for 20 minutes until lentils are tender and most water is absorbed.
2. Step 2: Heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste into the onion mixture, cooking for 2 minutes until the spices bloom and the paste darkens slightly.
4. Step 4: Add the sautéed spice mixture to the cooked lentils along with 1 tsp salt. Stir well and simmer uncovered for another 10 minutes until thickened and flavorful.
5. Step 5: For the flatbread, combine 1 cup teff flour, 1 cup all-purpose flour, 1 tsp active dry yeast, and 1 tsp sugar in a bowl. Gradually add 1 1/4 cups warm water while whisking to form a smooth batter.
6. Step 6: Cover the batter and let it rest at room temperature for 1 hour until bubbles form, creating a slightly sour aroma.
7. Step 7: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet, swirling to spread thinly like a crepe. Cook for 2-3 minutes until holes appear on the surface and the edges lift from the pan; do not flip.
8. Step 8: Remove the flatbread and keep warm. Repeat with remaining batter. Serve the berbere-spiced lentil stew alongside the flatbread for dipping.