Injera-Spiced Lentil Wot with Berbere and Niter Kibbeh
A hearty Ethiopian lentil stew simmered with berbere spice and clarified butter, perfect for spooning over injera. This african-inspired vegan (vegan) ready in about 45 minutes pairs red lentils, rinsed, water, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, rinsed
- 3 cups water
- 2 tbsp berbere spice blend
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 1 medium (about 150 g) yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- to serve, 4 pieces injera bread
Instructions
- Step 1: Heat 3 tbsp niter kibbeh in a medium saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 6 minutes until soft and fragrant. Add 3 minced garlic cloves and 1 tsp minced ginger, cooking for 1 minute.
- Step 2: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes until the mixture is aromatic and slightly thickened.
- Step 3: Add 1 cup rinsed red lentils and 3 cups water to the pan. Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil.
- Step 4: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and the stew is thick and creamy.
- Step 5: Serve the lentil wot hot with 4 pieces of injera bread to scoop up the flavorful stew.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Injera-Spiced Lentil Wot with Berbere and Niter Kibbeh 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 Wot with Berbere and Niter Kibbeh?
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 Wot with Berbere and Niter Kibbeh?
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 Wot with Berbere and Niter Kibbeh 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 Wot with Berbere and Niter Kibbeh 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.
