Stewed Berbere-Spiced Lentils with Injera

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A hearty Ethiopian-inspired lentil stew rich in berbere spice served traditionally with soft, spongy injera flatbread. This ethiopian-inspired vegan ready in about 65 minutes pairs dry 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 dry red lentils
• 3 cups water
• 2 tbsp berbere spice blend
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 2 cups water for injera batter
• 2 cups teff flour
• 1/2 cup all-purpose flour
• 1/2 tsp active dry yeast
• 1/4 cup warm water for yeast

Instructions

1. Step 1: Rinse 1 cup dry red lentils under cold water until water runs clear. In a large pot, combine rinsed lentils and 3 cups water. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 20 minutes until lentils soften.
2. Step 2: While lentils cook, heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and 1 tbsp minced ginger root; cook for 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste into the onion mixture. Cook for 3 minutes until the spices release aroma and the paste darkens slightly.
4. Step 4: Pour the spiced onion mixture into the pot with lentils. Add 1 tsp salt. Simmer uncovered for another 15 minutes until the stew thickens and the lentils are tender.
5. Step 5: Meanwhile, prepare injera batter by dissolving 1/2 tsp active dry yeast in 1/4 cup warm water for 10 minutes until bubbly. In a large bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour. Gradually add the yeast mixture and 2 cups water for injera batter, whisking until smooth.
6. Step 6: Cover the batter and let ferment at room temperature for 2-3 days until bubbles form and a sour aroma develops.
7. Step 7: To cook injera, heat a nonstick skillet over medium heat. Pour 1/2 cup of batter in a circular motion to form a thin pancake. Cover and cook for 2-3 minutes until holes form and edges lift easily. Do not flip. Remove and repeat until batter is used.
8. Step 8: Serve the spiced lentil stew hot with warm injera flatbreads for dipping and scooping.