Quick Ethiopian-Inspired Spiced Lentil Stew with Injera Flatbread

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fast and flavorful red lentil stew infused with berbere and garlic, perfect for a cozy vegetarian meal served with traditional injera flatbread. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 40 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 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: 30 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils, rinsed
3 cups water
2 tbsp berbere spice blend
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
4 pieces injera flatbread

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Instructions

Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 1 minute until aromatic.
Step 3: Add 1 tbsp tomato paste and cook for another minute, stirring constantly.
Step 4: Pour in 1 cup rinsed red lentils and 3 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
Step 5: Season with 1 tsp salt and 1/4 tsp black pepper, adjusting to taste.
Step 6: Warm 4 pieces of injera flatbread in a dry skillet over low heat for 1 minute per side.
Step 7: Serve the spiced lentil stew hot alongside the warm injera for an authentic Ethiopian-inspired meal.