Ethiopian-Inspired Spiced Lentil and Injera Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant, protein-rich salad featuring spiced lentils tossed with fresh herbs and served over injera-inspired flatbread croutons. This ethiopian-inspired vegan ready in about 50 minutes pairs brown lentils, vegetable broth, berbere spice blend 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
• 1.5 tbsp berbere spice blend
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 1 medium, diced tomato
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 2 large, cut into 1-inch squares injera or sourdough flatbread
• 2 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed brown lentils with 3 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender but not mushy.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced yellow onion and sauté for 5 minutes until softened. Add 2 minced garlic cloves and 1.5 tbsp berbere spice blend, cooking for 1 minute until fragrant.
3. Step 3: Add the cooked lentils to the skillet along with 1 medium diced tomato, stirring to combine. Cook for another 5 minutes to allow flavors to meld, then remove from heat.
4. Step 4: In a separate pan, toast 2 large injera or sourdough flatbread pieces cut into 1-inch squares over medium heat until crisp and golden on both sides, about 4 minutes.
5. Step 5: Transfer lentil mixture to a large bowl, stir in 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 2 tbsp lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Serve the spiced lentil salad over the crispy injera croutons for a delightful textural contrast.