Injera-Crusted Vegetable Stir-Fry with Spiced Lentils

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A vibrant vegetable stir-fry served atop crispy injera bread pieces with a side of warmly spiced red lentils, combining Ethiopian textures and flavors. This Ethiopian-inspired vegetarian recipe, ready in about 40 minutes, pairs injera bread, red lentils, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 large piece (about 10 inches diameter) injera bread
• 1 cup red lentils
• 1 medium carrot, julienned
• 1 medium green bell pepper, sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 tbsp berbere spice blend
• 2 tbsp tomato paste
• 3 cups water
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tbsp fresh parsley, chopped

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear. In a medium saucepan, combine lentils with 3 cups water, 2 tbsp tomato paste, 1 tbsp berbere spice blend, and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes until lentils are soft and thickened.
2. Step 2: Meanwhile, tear 1 large injera bread into bite-sized pieces and spread them in a single layer on a baking sheet. Toast under a preheated 375°F oven for 6-8 minutes until edges become slightly crisp.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 small thinly sliced red onion and sauté for 3 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves, 1 medium julienned carrot, and 1 medium sliced green bell pepper to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp and fragrant.
5. Step 5: Season the vegetables with a pinch of salt and toss to combine.
6. Step 6: To serve, arrange toasted injera pieces on plates, top with the vegetable stir-fry, and spoon the spiced red lentils alongside. Garnish with 1 tbsp chopped fresh parsley.