Injera-Spiced Lentil Stew with Berbere and Mitmita
A hearty Ethiopian-inspired lentil stew infused with traditional berbere and mitmita spices, served with a tangy injera flavor profile in the sauce. This ethiopian-inspired vegan ready in about 50 minutes pairs red lentils, water, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 cups water
- 1 medium (150 g) onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice blend
- 1 tsp mitmita spice
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 cups water or vegetable broth
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear.
- Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp berbere spice blend and 1 tsp mitmita spice, cooking for 2 minutes until aromatic.
- Step 4: Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly to blend flavors.
- Step 5: Pour in the rinsed lentils, 3 cups water, and 2 cups vegetable broth. Stir well and bring to a boil.
- Step 6: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and the stew thickens, stirring occasionally.
- Step 7: Season with 1 tsp salt and 1 tbsp lemon juice, adjusting to taste.
- Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Injera-Spiced Lentil Stew with Berbere and Mitmita 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 and Mitmita?
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 Stew with Berbere and Mitmita?
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 and Mitmita 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 and Mitmita 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
- ★★★★★
This was the most authentic Ethiopian stew I've ever made! The berbere spice blend was perfect.
- ★★★★★
My family loved it. The lentils were so tender and the mitmita gave a lovely kick.
- ★★★★☆
Cooked it for my kids and they loved it, but it took longer than the recipe said to thicken.
