Sautéed Berbere-Spiced Lentils with Injera Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A flavorful Ethiopian-inspired lentil stew seasoned with berbere spice and served with crispy toasted injera croutons for a satisfying vegetarian meal. This african-inspired vegetarian (vegetarian) ready in about 45 minutes pairs red lentils, water, berbere spice 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 berbere spice
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 inch, minced ginger root
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 pieces, cut into 1-inch squares injera bread
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until the water runs clear, then combine with 3 cups water in a medium pot. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes until lentils are tender but not mushy.
2. Step 2: While lentils cook, heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped yellow onion, 3 minced garlic cloves, and 1 inch minced ginger root, sautéing for 5 minutes until soft and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice, cooking for 2 minutes until the spices bloom and the mixture is aromatic.
4. Step 4: Drain excess water from lentils if needed, then add the cooked lentils to the skillet along with 1 tsp salt and 1/2 tsp black pepper. Simmer together for 5 minutes, stirring occasionally until flavors meld and the stew thickens.
5. Step 5: In a separate pan, heat 1 tbsp vegetable oil over medium heat. Add 2 pieces of injera bread cut into 1-inch squares and toast for 3-4 minutes, flipping occasionally until edges are crispy and golden.
6. Step 6: Serve the berbere lentils hot, garnished with 2 tbsp chopped fresh cilantro and topped with the toasted injera croutons for a textural contrast.