Ethiopian Berbere-Spiced Lentil Stew with Injera Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A warming African lentil stew richly flavored with traditional berbere spice, served with soft, sour injera flatbread to soak up every bite. This ethiopian-inspired vegan (gluten free option) ready in about 105 minutes pairs red lentils, water, berbere spice blend 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 rice, quinoa, or a quick salad. 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
• 3 cups water
• 2 tbsp berbere spice blend
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water for injera batter
• 2 cups teff flour
• 1/2 cup all-purpose flour

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a medium pot, combine lentils with 3 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 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, cook for 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice blend, cooking for 1 minute to release aromas. Add cooked lentils with their cooking liquid, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered on low for 10 minutes until the stew thickens and flavors meld.
4. Step 4: Meanwhile, prepare injera batter by mixing 2 cups teff flour with 1/2 cup all-purpose flour and 2 cups water in a bowl until smooth. Let batter rest for at least 1 hour at room temperature to ferment slightly.
5. Step 5: Heat a non-stick skillet over medium-high heat. Pour a thin layer of injera batter (about 1/4 cup) and swirl to cover the pan evenly. Cover and cook for 2 minutes until holes form and the surface is set but not browned. Remove injera and keep warm. Repeat with remaining batter.
6. Step 6: Serve hot berbere lentil stew alongside fresh injera flatbread for dipping and scooping.