Injera-Spiced Lentil Stew with Berbere

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegan lentil stew seasoned with Ethiopian berbere spice, perfect served alongside traditional injera bread. This ethiopian-inspired vegan (vegan) ready in about 50 minutes pairs red lentils, rinsed, berbere spice mix, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant. Add 2 tbsp berbere spice mix and toast for 30 seconds.
  3. Step 3: Add 1 large diced tomato and cook for 3 minutes until it breaks down.
  4. Step 4: Pour in 1 cup rinsed red lentils, 3 cups vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are soft and stew thickens.
  5. Step 5: Season with 1 tsp salt and 1 tbsp lemon juice. Garnish with 2 tbsp chopped fresh parsley before serving alongside injera or your preferred flatbread.

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Frequently asked questions

How long does Injera-Spiced Lentil Stew with Berbere 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 Stew with Berbere?

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, rinsed from drying out.

Can I substitute ingredients in Injera-Spiced Lentil Stew with Berbere?

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 Stew with Berbere 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 Stew with Berbere 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.

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