Injera-Spiced Lentil Stew with Tomato and Berbere

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

A fragrant vegan lentil stew seasoned with Ethiopian berbere spices and simmered with tomatoes, perfect for dipping with injera. This ethiopian-inspired vegan ready in about 45 minutes pairs red lentils, rinsed, large yellow onion, finely chopped, 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 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: 35 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large finely chopped yellow onion and sauté for 7 minutes until golden and soft.
  2. Step 2: Add 3 minced garlic cloves and 1.5 tbsp berbere spice blend, stirring for 1 minute until the spices are fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color. Add 14 oz canned diced tomatoes and 3 cups vegetable broth, stirring to combine.
  4. Step 4: Pour in 1 cup rinsed red lentils, season with 1 tsp salt and 1/2 tsp black pepper, and bring the mixture to a boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and the stew thickens.
  6. Step 6: Serve the lentil stew hot with 4 pieces of injera or your choice of flatbread for dipping.

Frequently asked questions

How long does Injera-Spiced Lentil Stew with Tomato and Berbere take to make?

Total time is about 45 minutes (10 min prep + 35 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 Tomato 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 Tomato 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 Tomato and 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 Tomato and 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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