Ethiopian-Inspired Spiced Lentil and Injera Salad Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant, protein-packed salad bowl combining earthy lentils with the tang and texture of injera-inspired spiced flatbread croutons. This Ethiopian-inspired vegan recipe (gluten-free option), ready in about 40 minutes, pairs brown lentils, water, injera flatbread or sourdough flatbread 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 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 brown lentils
• 3 cups water
• 2 pieces injera flatbread or sourdough flatbread
• 1 teaspoon berbere spice mix
• 3 tablespoons olive oil
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Step 1: Rinse 1 cup brown lentils and combine with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
2. Step 2: While lentils cook, preheat oven to 375°F. Cut 2 pieces injera flatbread into 1-inch squares. Toss with 2 tablespoons olive oil, 1 teaspoon berbere spice mix, 1/4 teaspoon garlic powder, and a pinch of salt.
3. Step 3: Spread the flatbread pieces in a single layer on a baking sheet and bake for 12-15 minutes, turning halfway, until crisp and lightly browned.
4. Step 4: In a large bowl, combine cooked lentils, 1 medium diced red bell pepper, 1 medium diced cucumber, and 1/4 cup chopped fresh parsley.
5. Step 5: Whisk together 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour over the lentil mixture and toss gently to coat.
6. Step 6: Just before serving, sprinkle the injera croutons on top for crunch and spice contrast.