Injera-Spiced Lentil Misir Wot with Berbere and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Ethiopian-style red lentil stew seasoned with berbere spice and garlic, simmered to a velvety texture and perfect for dipping into injera bread. This ethiopian-inspired vegetarian (vegan) ready in about 50 minutes pairs red lentils, water, tablespoons berbere spice blend 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: 40 min Serves 4 Ethiopian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until clear, then set aside.
  2. Step 2: In a medium saucepan, melt 2 tablespoons niter kibbeh over medium heat. Add 1 medium finely chopped yellow onion and sauté for 6-7 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 teaspoon grated ginger root, cooking for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tablespoons berbere spice blend and 1 tablespoon tomato paste, cooking for 3 minutes until the mixture darkens and smells aromatic.
  5. Step 5: Add the rinsed lentils and 3 cups water to the pot, bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are soft and stew is thickened.
  6. Step 6: Season with 1 teaspoon salt and 1/4 teaspoon black pepper, stir well, and cook for an additional 5 minutes.
  7. Step 7: Serve hot with 4 pieces of injera flatbread to scoop the lentil stew.

Frequently asked questions

How long does Injera-Spiced Lentil Misir Wot with Berbere and Garlic 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 Misir Wot with Berbere and Garlic?

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 Misir Wot with Berbere and Garlic?

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 Misir Wot with Berbere and Garlic 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 Misir Wot with Berbere and Garlic 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.

Related recipes