Berbere-Spiced Red Lentil Wat with Injera Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty Ethiopian stew made from red lentils simmered in a vibrant berbere spice blend, served alongside traditional tangy injera flatbread. This african-inspired vegan (vegan) ready in about 55 minutes pairs red lentils, berbere spice blend, minced garlic cloves 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
• 2 tbsp berbere spice blend
• 1 large (about 250g), finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 inch piece, minced ginger root
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 3 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 1 tsp salt
• 1 cup water
• 2 cups teff flour
• 1/2 cup all-purpose flour
• 2 1/2 cups warm water (for injera batter)

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear; drain.
2. Step 2: Heat 3 tbsp niter kibbeh or unsalted butter in a large pot over medium heat. Add 1 large finely chopped yellow onion, and sauté for 8-10 minutes until soft and translucent with slight golden edges.
3. Step 3: Stir in 4 minced garlic cloves and 1 inch minced ginger root; cook for 2 minutes until fragrant.
4. Step 4: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 2 minutes until the spices bloom and the mixture darkens.
5. Step 5: Pour in 4 cups vegetable broth and 1 cup water, then add the rinsed red lentils and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until lentils are tender and stew is thickened.
6. Step 6: While stew simmers, prepare injera: In a large bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour. Gradually add 2 1/2 cups warm water, whisking until smooth batter forms. Cover loosely and let ferment at room temperature for 1-2 days until bubbly and slightly sour.
7. Step 7: To cook injera, heat a non-stick skillet over medium-high heat. Pour a thin layer of batter (about 1/3 cup) in a circular motion to cover the pan. Cook for 1-2 minutes until bubbles form and edges lift, then cover and steam for 1 minute. Remove and cool on a plate.
8. Step 8: Serve the thick berbere lentil wat with warm injera flatbread folded beside it for scooping.