Simmered Berbere-Spiced Lentil Stew with Injera Croutons

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty Ethiopian-inspired lentil stew infused with berbere spice, served with toasted injera croutons for a traditional touch. This Ethiopian-inspired vegan recipe, ready in about 50 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 320 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 blend
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 pieces injera bread
• 1/4 cup water for soaking injera

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 clear, then add to a pot with 3 cups water. Bring to a boil over high heat, reduce to medium, and simmer uncovered for 20 minutes until lentils are soft.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger root, sauté for 5 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice blend to the onion mixture, cook for 2 minutes until the spices bloom and the mixture darkens.
4. Step 4: Add the sautéed spice mixture to the simmering lentils, season with 1 tsp salt and 1/2 tsp black pepper, and cook for another 10 minutes until the stew thickens and the flavors meld.
5. Step 5: Meanwhile, tear 2 pieces of injera bread into bite-sized pieces and soak briefly in 1/4 cup water. Heat a dry skillet over medium heat and toast the injera pieces for 3-4 minutes, turning occasionally until crisp but not burnt.
6. Step 6: Serve the lentil stew hot, garnished with the toasted injera croutons for an authentic Ethiopian eating experience.