Spiced Berbere-Inspired Lentil Stew with Injera Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A warming Ethiopian-style lentil stew enriched with traditional berbere spices, served with tangy injera flatbread for dipping. This african-inspired vegan (vegan) 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, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 cups injera flour (or teff flour substitute)
• 2 1/2 cups water (for injera batter)
• 1 tsp active dry yeast
• 1 tsp sugar

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a medium pot, combine the lentils with 3 cups water and bring to a boil over high heat. Reduce to medium-low and simmer uncovered for 15 minutes.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger root. Sauté for 5 minutes until softened 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 are fragrant and the tomato paste darkens slightly.
4. Step 4: Add the spiced onion mixture to the simmering lentils along with 1 tsp salt. Continue to simmer for 10 minutes, stirring occasionally, until lentils are tender and the stew thickens.
5. Step 5: To prepare injera, whisk together 2 cups injera or teff flour substitute with 2 1/2 cups water, 1 tsp active dry yeast, and 1 tsp sugar in a bowl. Cover loosely and let ferment at room temperature for 12-24 hours until bubbly.
6. Step 6: Heat a non-stick skillet over medium heat. Pour about 1/3 cup of batter into the pan, swirling to cover the surface thinly. Cook for 2-3 minutes until bubbles form and edges lift slightly; do not flip. Remove and repeat with remaining batter.
7. Step 7: Serve the spicy lentil stew hot with injera flatbread for dipping and scooping.