Stewed Berbere-Spiced Lentils with Injera Crumbles

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

A hearty Ethiopian-inspired lentil stew infused with berbere spices, served with toasted injera crumbles for texture and flavor contrast. This Ethiopian-inspired vegan recipe, ready in about 40 minutes, pairs dry 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 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.

Prep: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup dry red lentils
3 cups water
2 tbsp berbere spice mix
1 medium, finely chopped yellow onion
3, minced garlic cloves
1 tbsp fresh grated ginger
2 tbsp tomato paste
2 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 piece, torn into small pieces injera bread

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Instructions

Step 1: Rinse 1 cup dry red lentils thoroughly under cold water until water runs clear, then drain.
Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
Step 3: Add 3 minced garlic cloves and 1 tbsp fresh grated ginger to the pot, stirring for 1 minute until fragrant.
Step 4: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to release the spices' aroma.
Step 5: Add the rinsed lentils and 3 cups water to the pot, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until lentils are soft and stew thickens.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well.
Step 7: While lentils simmer, heat a dry skillet over medium heat. Toast torn pieces of 1 injera bread for 3-4 minutes, stirring frequently until crisp and golden, then set aside.
Step 8: Serve the lentil stew hot topped with toasted injera crumbles for a crunchy texture contrast.