Injera-Spiced Lentil Stew with Berbere and Niter Kibbeh

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty vegan lentil stew layered with Ethiopian berbere spices and rich niter kibbeh, served traditionally with soft injera bread. This Ethiopian-inspired vegetarian recipe, ready in about 55 minutes, pairs red lentils, yellow onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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
• 1 medium (about 3/4 cup) yellow onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 1/2 cup tomato puree
• 3 cups vegetable broth
• 2 tablespoons niter kibbeh or vegan butter
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups injera flour (teff flour or substitute)
• 1 3/4 cups warm water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. Set aside.
2. Step 2: Heat 2 tablespoons niter kibbeh or vegan butter in a medium saucepan over medium heat. Add 1 medium chopped yellow onion and sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Add 3 minced garlic cloves and 2 tablespoons berbere spice blend, stirring continuously for 1 minute to release aroma.
4. Step 4: Stir in 1/2 cup tomato puree, then add the rinsed lentils and 3 cups vegetable broth. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and stew thickens.
6. Step 6: For injera, whisk 1 1/2 cups injera flour and 1 3/4 cups warm water together until smooth. Let batter rest at room temperature for 12-24 hours to ferment.
7. Step 7: Heat a non-stick skillet over medium heat and pour 1/4 cup batter in a circular motion to form a thin pancake. Cover and cook for 2-3 minutes until holes appear and edges lift. Do not flip. Repeat with remaining batter.
8. Step 8: Serve the lentil stew hot on a platter with injera bread for dipping.