Stewed Berbere-Spiced Lentils with Injera Flatbread

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty Ethiopian-inspired lentil stew infused with berbere spices, served alongside traditional injera flatbread for an authentic taste of Ethiopia. This Ethiopian-inspired vegan recipe, ready in about 45 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 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
• 3 cups water
• 2 tbsp berbere spice mix
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 inch, minced ginger root
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 cups injera flour or teff flour
• 2 1/2 cups water (for injera batter)
• 1/4 tsp yeast

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until clear. In a large pot, combine lentils with 3 cups water and bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 inch minced ginger root, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste into the sautéed aromatics. Cook for 2 minutes until the spices are toasted and the mixture darkens.
4. Step 4: Pour the spiced onion mixture into the lentils, season with 1 tsp salt, and simmer uncovered for another 10 minutes, stirring occasionally until lentils are soft and stew thickens.
5. Step 5: To prepare injera, in a large bowl, combine 2 cups injera or teff flour with 2 1/2 cups water and 1/4 tsp yeast. Whisk until smooth, cover loosely, and let ferment at room temperature for 24-48 hours until bubbly and slightly sour.
6. Step 6: Heat a non-stick skillet over medium heat. Pour a thin layer of the fermented batter (about 1/2 cup) into the skillet, swirling to cover the surface evenly. Cover with a lid and cook for 2-3 minutes until holes form and edges lift, then remove injera and repeat with remaining batter.
7. Step 7: Serve the berbere-spiced lentil stew hot, accompanied by warm injera flatbread for scooping and savoring every bite.