Injera-Spiced Lentil and Vegetable Stew
A hearty vegan stew of red lentils and vegetables simmered with traditional injera spices, perfect for enjoying with injera or rice. This ethiopian-inspired vegan ready in about 45 minutes pairs red lentils, carrots, diced, tomatoes, chopped 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 red lentils
- 2 medium carrots, diced
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp berbere spice mix
- 1 tsp turmeric powder
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 1 tbsp berbere spice mix, and 1 tsp turmeric powder, cooking for 1 minute until fragrant.
- Step 3: Stir in 2 diced medium carrots and 2 chopped medium tomatoes, cooking for 3 minutes to soften.
- Step 4: Add 1 cup red lentils and 4 cups vegetable broth, bringing to a boil.
- Step 5: Reduce heat to low and simmer for 25 minutes until lentils and vegetables are tender and stew thickens. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve hot with injera or steamed rice.
Frequently asked questions
How long does Injera-Spiced Lentil and Vegetable Stew take to make?
Total time is about 45 minutes (10 min prep + 35 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 Vegetable 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 red lentils from drying out.
Can I substitute ingredients in Injera-Spiced Lentil and Vegetable 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 Vegetable 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 Vegetable 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.
What others are saying
- ★★★★★
Easy to make and so satisfying. Will be making this every week.
- ★★★★★
Loved the depth of flavor from the spices. My kids even asked for seconds!
- ★★★★★
This was my first time making injera-spiced stew and it turned out amazing! The lentils were perfectly cooked and the vegetables added great texture.
