Injera-Spiced Lentil Stew with Cilantro and Berbere
A comforting Ethiopian-inspired red lentil stew seasoned with berbere spice and fresh cilantro, perfect for dipping with injera or flatbread. This african-inspired vegan (vegetarian) ready in about 40 minutes pairs red lentils, rinsed, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons berbere spice blend
- 1 tablespoon tomato paste
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Step 1: Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
- Step 2: Add 1 medium diced yellow onion and sauté for 5-6 minutes until softened and lightly golden.
- Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 4: Add 2 tablespoons berbere spice blend and 1 tablespoon tomato paste, stirring constantly for 2 minutes until the spices bloom and the paste darkens.
- Step 5: Pour in 3 cups vegetable broth and bring the mixture to a boil.
- Step 6: Add 1 cup rinsed red lentils, reduce heat to low, and simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are tender and stew thickens.
- Step 7: Season with 1 teaspoon salt, stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh cilantro.
- Step 8: Serve warm with injera or your favorite flatbread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Injera-Spiced Lentil Stew with Cilantro and Berbere take to make?
Total time is about 40 minutes (10 min prep + 30 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 Cilantro and 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 Cilantro and 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 Cilantro and Berbere for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Cilantro and Berbere vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
