Ethiopian-Inspired Spiced Lentil Stew with Injera Bread

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty and flavorful lentil stew infused with Ethiopian spices, served alongside traditional injera bread for dipping and scooping. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, yellow onion, garlic cloves 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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup, rinsed red lentils
1 medium, diced yellow onion
3 cloves, minced garlic cloves
2 tablespoons berbere spice blend
1 teaspoon ground turmeric
1 tablespoon tomato paste
3 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
for serving injera bread

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 medium diced yellow onion and cook for 5-7 minutes until softened and golden.
Step 2: Add 3 minced garlic cloves, 2 tablespoons berbere spice blend, and 1 teaspoon ground turmeric. Sauté for 1 minute until the spices release their aroma.
Step 3: Stir in 1 tablespoon tomato paste and cook for 2 minutes until the paste darkens and blends with the spices.
Step 4: Add 1 cup rinsed red lentils and 3 cups vegetable broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the lentils are tender and the stew has thickened.
Step 6: Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten the flavors.
Step 7: Serve the lentil stew hot with traditional injera bread for dipping and scooping.