Ethiopian Berbere-Spiced Lentil Stew with Injera
A hearty vegan lentil stew infused with aromatic berbere spices, traditionally served with Ethiopian injera flatbread. This african-inspired vegan (vegan) ready in about 55 minutes pairs rinsed brown lentils, vegetable broth, medium, diced yellow onion 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, rinsed brown lentils
- 3 cups vegetable broth
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated ginger root
- 2 tbsp berbere spice blend
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 4 pieces (store-bought or homemade) injera bread
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp berbere spice blend. Cook for 1-2 minutes until fragrant and aromatic.
- Step 3: Add 2 tbsp tomato paste and cook for another minute, stirring to combine.
- Step 4: Pour in 1 cup rinsed brown lentils, 3 cups vegetable broth, and 1 cup water. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens, stirring occasionally.
- Step 6: Adjust seasoning as needed. Serve hot with 4 pieces of injera bread, tearing pieces to scoop the lentil stew.
Frequently asked questions
How long does Ethiopian 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 Ethiopian 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 rinsed brown lentils from drying out.
Can I substitute ingredients in Ethiopian 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 Ethiopian 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 Ethiopian 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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