Simmered Berbere-Spiced Injera Stew with Lentils

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty Ethiopian-inspired lentil stew infused with berbere spice, simmered to tender perfection and served with traditional injera-style flatbread. This Ethiopian-inspired vegan recipe, ready in about 45 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 250 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
• 4 cups water
• 2 tbsp berbere spice blend
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water or vegetable broth
• for serving injera or flatbread

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain.
2. Step 2: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger root, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tablespoons berbere spice blend, 2 tablespoons tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Cook, stirring constantly, for 2 minutes to bloom the spices.
4. Step 4: Pour in the rinsed lentils, 4 cups water, and 1 cup vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and stew thickens.
5. Step 5: Adjust seasoning with additional salt if needed. Serve hot with injera or your preferred flatbread.