Simmered Berbere-Spiced Lentil Stew with Injera Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty Ethiopian-inspired lentil stew infused with bold berbere spices, served alongside traditional injera flatbread for dipping. This african-inspired vegan (vegan) ready in about 75 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 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, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water (for injera)
• 1 cup teff flour
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear. In a medium pot, combine rinsed lentils and 3 cups water; bring to a boil over high heat, then reduce to a simmer for 20 minutes until lentils are tender.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice blend into the onion mixture; cook for 2 minutes until the spices bloom and the mixture thickens slightly.
4. Step 4: Pour the spiced onion mixture into the simmering lentils, seasoning with 1 tsp salt and 1/2 tsp black pepper. Simmer together for another 10 minutes until stew thickens and flavors meld.
5. Step 5: For injera, whisk together 1 cup teff flour, 1/4 cup all-purpose flour, and 1 cup water in a bowl until smooth batter forms. Let batter rest for 30 minutes.
6. Step 6: Heat a non-stick skillet over medium heat; pour 1/4 cup batter to form a thin crepe. Cover and cook until holes form on the surface and edges lift, about 2-3 minutes. Remove and repeat with remaining batter.
7. Step 7: Serve the berbere lentil stew hot with fresh injera flatbread pieces for dipping and scooping.