Spiced Lentil Firfir with Berbere and Injera Croutons

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Ethiopian lentil stir-fry tossed with berbere spice and shredded injera, perfect as a flavorful vegetarian main or side. This Ethiopian-inspired vegetarian recipe, ready in about 35 minutes, pairs red lentils, water, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Prep: 10 min Cook: 25 min Serves 3 Ethiopian cuisine 350 cal/serving

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Ingredients

1 cup red lentils
3 cups water
2 tbsp berbere spice mix
3 tbsp niter kibbeh (spiced butter)
1 medium red onion, thinly sliced
2 cups injera bread, torn into bite-sized pieces
2 garlic cloves, minced
1 tsp salt
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup red lentils under cold water until clear, then combine with 3 cups water in a saucepan and bring to a boil.
Step 2: Reduce heat and simmer uncovered for 15 minutes until lentils are soft but not mushy; drain excess water.
Step 3: Meanwhile, heat 3 tbsp niter kibbeh in a large skillet over medium heat and sauté 1 thinly sliced red onion for 5 minutes until translucent.
Step 4: Add 2 minced garlic cloves and 2 tbsp berbere spice, cooking for 2 minutes until fragrant.
Step 5: Stir in cooked lentils and 2 cups torn injera pieces, folding gently to combine and allow injera to soak the spice mixture.
Step 6: Season with 1 tsp salt and cook for another 3 minutes, stirring frequently until warmed through.
Step 7: Remove from heat and drizzle with 1 tbsp lemon juice before serving hot.