Injera-Rolled Berbere-Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 drafted and published.

A hearty Ethiopian-inspired lentil stew seasoned with berbere spices, perfect when wrapped in traditional injera bread for a comforting meal. This Ethiopian vegan recipe, ready in about 45 minutes, pairs dry red lentils, water, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

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Ingredients

1 cup dry red lentils
3 cups water
3 tbsp olive oil
1 medium (150g) yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp berbere spice blend
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 cup vegetable broth
4 large pieces injera bread
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Rinse 1 cup dry red lentils under cold water until water runs clear, then drain.
Step 2: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
Step 4: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring to coat the onion mixture and cooking for 2 minutes until the spices release their aroma.
Step 5: Pour in the rinsed lentils, 3 cups water, and 1 cup vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, reduce heat to low, and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
Step 6: Adjust seasoning to taste. Serve hot, rolled in 4 pieces of injera bread and garnished with 2 tbsp chopped fresh cilantro.