Stewed Berbere-Spiced Lentils with Injera Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty Ethiopian-inspired lentil stew infused with berbere spice and served with crispy injera croutons, perfect for a warming vegetarian meal. This african-inspired vegetarian (vegetarian) ready in about 55 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 onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 pieces injera bread
• 2 tbsp, chopped fresh cilantro

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, then reduce to medium-low and simmer uncovered for 20 minutes until lentils are tender.
2. Step 2: While lentils cook, heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste to the skillet, stirring well to coat the aromatics. Cook for 2 minutes until the spices release their aroma.
4. Step 4: Pour the sautéed spice mixture into the pot with the lentils. Add 1 tsp salt and 1/2 tsp black pepper. Simmer together for another 10 minutes, stirring occasionally, until the stew thickens and the flavors meld.
5. Step 5: Meanwhile, preheat the oven to 375°F. Tear 2 pieces of injera bread into bite-sized pieces and spread them on a baking sheet. Drizzle with 1 tbsp vegetable oil and toast for 8-10 minutes until crispy and golden.
6. Step 6: Serve the lentil stew hot, garnished with 2 tbsp chopped fresh cilantro and topped with the toasted injera croutons for a contrasting crunch.