Sautéed Injera-Spiced Lentils with Berbere Tomato Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A hearty vegan lentil stew infused with traditional Ethiopian berbere spices and served with a tangy tomato sauce inspired by injera flavors. This Ethiopian-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs red lentils, 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 rice, quinoa, or a quick salad. 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 blend
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 tbsp grated ginger root
• 3 tbsp tomato paste
• 1 cup diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then combine with 3 cups water in a medium pot. Bring to a boil over high heat, reduce to a simmer, and cook uncovered for 15 minutes until lentils are soft but not mushy.
2. Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger root, sautéing for 5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend and cook for 1 minute until the spices release their aroma. Add 3 tbsp tomato paste and 1 cup diced tomatoes, stirring well to combine.
4. Step 4: Simmer the tomato sauce over medium-low heat for 8 minutes until it thickens and the flavors meld, stirring occasionally.
5. Step 5: Drain lentils if excess water remains and stir them into the tomato sauce. Season with 1 tsp salt and 1/2 tsp black pepper, cooking together for 3 more minutes to blend flavors.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with injera or flatbread.