Injera-Spiced Lentil and Berbere Stew
A hearty vegan stew with red lentils simmered in berbere-spiced tomato sauce, perfect for dipping with traditional injera bread. This african-inspired vegan (vegan) ready in about 50 minutes pairs rinsed red lentils, medium, finely chopped red onions, berbere spice mix 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 red lentils
- 2 medium, finely chopped red onions
- 2 tbsp berbere spice mix
- 2 tbsp tomato paste
- 3, minced garlic cloves
- 1 tbsp, minced ginger
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp, chopped (optional) fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 2 medium finely chopped red onions and cook stirring for 7-8 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
- Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 3 minutes to build flavor.
- Step 4: Add 1 cup rinsed red lentils and 3 cups vegetable broth, stirring to combine. Bring to a boil.
- Step 5: Reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and the stew thickens.
- Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Stir well.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro if desired. Serve warm with injera or flatbread for dipping.
Frequently asked questions
How long does Injera-Spiced Lentil and Berbere Stew take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Injera-Spiced Lentil and Berbere Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Injera-Spiced Lentil and Berbere Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Injera-Spiced Lentil and Berbere Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Injera-Spiced Lentil and Berbere Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
