Injera-Wrapped Lentil Tibs with Spiced Clarified Butter

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender lentil tibs seasoned with Ethiopian spices and cooked in aromatic clarified butter, wrapped in soft injera to create a hearty vegetarian delight. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs brown lentils, 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 brown lentils
• 3 cups water
• 3 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
• 1.5 teaspoons berbere spice blend
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 medium tomato, diced
• 1 teaspoon salt
• 4 pieces (about 8-inch diameter) injera flatbread

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. In a medium pot, combine lentils with 3 cups water and bring to a boil. Reduce heat and simmer uncovered for 25 minutes until tender but not mushy. Drain excess water.
2. Step 2: While lentils cook, heat 3 tablespoons niter kibbeh in a large skillet over medium heat. Add 1 diced yellow onion and sauté for 6 minutes until soft and golden.
3. Step 3: Stir in 3 minced garlic cloves, 1 teaspoon minced ginger, and 1.5 teaspoons berbere spice, cooking for 2 minutes until aromatic.
4. Step 4: Add 1 diced medium tomato and cook for 4 minutes until softened.
5. Step 5: Add the cooked lentils and 1 teaspoon salt to the skillet. Stir to combine and cook for 5 minutes over medium-low heat until the mixture is heated through and slightly thickened.
6. Step 6: Warm 4 injera flatbreads in a dry skillet for 1 minute each side.
7. Step 7: Spoon the lentil tibs onto the center of each injera, fold or roll them to serve as a wrap, allowing the tangy injera to complement the spiced lentil filling.