Injera-Spiced Red Lentil Stew with Berbere Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty Ethiopian-inspired red lentil stew simmered with berbere spice and served with a tangy berbere-infused tomato sauce. This ethiopian-inspired vegan ready in about 55 minutes pairs red lentils, water, olive oil 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.

Ingredients

• 1 cup red lentils
• 3 cups water
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4 minced garlic cloves
• 1 tbsp grated ginger
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 1 cup diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water or vegetable broth
• 2 tbsp chopped for garnish fresh cilantro

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear, then combine with 3 cups water in a medium pot and bring to a boil. Reduce heat and simmer for 20 minutes until lentils are soft and starting to break down.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 5-7 minutes until soft and translucent.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger to the skillet, cooking for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, sautéing for 2 minutes to toast the spices and deepen flavors.
5. Step 5: Add 1 cup diced tomatoes and 1 cup water or vegetable broth to the skillet, stirring to combine. Simmer the sauce for 10 minutes until thickened.
6. Step 6: Drain any excess liquid from the lentils if necessary, then fold the lentils into the sauce. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer together for 5 minutes until flavors meld.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving. Serve with injera or flatbread for a traditional experience.