Spiced Injera and Berbere Lentil Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional Ethiopian-inspired lentil stew infused with berbere spice and served alongside homemade injera-style flatbread. This Ethiopian-inspired vegan recipe, ready in about 70 minutes, pairs red lentils, berbere spice blend, yellow onion 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
• 2 tbsp berbere spice blend
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 inch, grated ginger root
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 cup teff flour
• 1/2 cup all-purpose flour
• 1 1/2 cups warm water
• 1 tsp, divided salt

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear, then set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 inch grated ginger root, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste to the pot, stirring constantly for 2 minutes until the spices bloom and the mixture thickens.
5. Step 5: Pour in 4 cups vegetable broth and add the rinsed lentils with 1/2 tsp salt. Bring to a boil, then reduce heat and simmer gently for 25 minutes until lentils are tender and stew thickens.
6. Step 6: While stew simmers, mix 1 cup teff flour, 1/2 cup all-purpose flour, 1 tsp salt, and 1 1/2 cups warm water in a bowl until smooth batter forms. Let rest for 30 minutes.
7. Step 7: Heat a non-stick skillet over medium heat. Pour about 1/4 cup batter in a circular motion to form a thin crepe. Cook for 2-3 minutes until bubbles form and edges lift, then cover and cook an additional 2 minutes until cooked through. Repeat to make 6 injera-style flatbreads.
8. Step 8: Serve the spicy lentil stew hot alongside injera flatbreads, tearing pieces to scoop up the stew.