Lentil Stew with Injera

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty stew of spiced lentils and vegetables, served with spongy injera flatbread for a traditional African meal. This Ethiopian-inspired one-pot recipe, ready in about 70 minutes, pairs lentils, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, cooked lentils
• 1, diced onion
• 1, diced carrots
• 1, diced potatoes
• 2, diced tomatoes
• 1 tbsp spiced berbere mix
• 2, minced garlic cloves
• 1 tsp cumin
• 1 tsp coriander
• 4 large sheets injera
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 tbsp berbere mix, 1 tsp cumin, and 1 tsp coriander. Sauté for 5 minutes until fragrant.
2. Step 2: Add 1 cup lentils, 1 diced carrot, 1 diced potato, and 2 diced tomatoes. Cook for 10 minutes, stirring occasionally.
3. Step 3: Add 1 cup water and 1/2 cup vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender and vegetables are softened.
4. Step 4: While the stew cooks, warm 4 injera sheets in a dry skillet or microwave until pliable.
5. Step 5: Serve injera as a base, then ladle the stew over it. Garnish with extra berbere mix and a sprinkle of coriander.