Spiced Lentil Awaze Stew with Injera
A vibrant Ethiopian lentil stew featuring red lentils cooked in a spicy awaze sauce, paired with traditional sourdough injera bread. This african-inspired vegan (vegan) ready in about 40 minutes pairs red lentils, rinsed, water, medium yellow onion, finely chopped 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, rinsed
- 3 cups water
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp berbere spice blend
- 1 tbsp tomato paste
- 2 tbsp niter kibbeh or ghee
- 1 tsp salt
- 1 tbsp lemon juice
- 4 pieces injera flatbread
Instructions
- Step 1: In a medium pot, bring 3 cups water to a boil. Add 1 cup rinsed red lentils and 1 tsp salt, reduce heat to medium-low, and simmer uncovered for 20 minutes until lentils are tender but not mushy.
- Step 2: While lentils cook, heat 2 tbsp niter kibbeh or ghee in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft.
- Step 3: Add 3 minced garlic cloves and 2 tbsp berbere spice blend to the skillet, cooking and stirring for 2 minutes until fragrant and the spices bloom.
- Step 4: Stir in 1 tbsp tomato paste and cook for 1 more minute. Add this spiced onion mixture to the cooked lentils and stir well.
- Step 5: Simmer the combined mixture for 5 minutes over low heat to meld flavors. Remove from heat and stir in 1 tbsp lemon juice for brightness.
- Step 6: Serve hot with 4 pieces of injera flatbread to scoop and enjoy the spicy, hearty lentil stew.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Lentil Awaze Stew with Injera take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Lentil Awaze Stew with Injera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils, rinsed from drying out.
Can I substitute ingredients in Spiced Lentil Awaze Stew with Injera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Lentil Awaze Stew with Injera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Lentil Awaze Stew with Injera vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
