Ethiopian-Inspired Injera Crepe with Spiced Lentil Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and tangy injera-style crepes filled with a savory spiced lentil mixture, perfect for a flavorful vegetarian meal. This ethiopian-inspired vegetarian ready in about 65 minutes pairs teff flour, all-purpose flour, warm water 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: 20 min Cook: 45 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup teff flour, 1/2 cup all-purpose flour, 1 tsp dry active yeast, and 1 1/2 cups warm water. Whisk well to remove lumps, cover, and let ferment at room temperature for 24 hours to develop a tangy flavor.
  2. Step 2: Meanwhile, rinse 1 cup red lentils and place in a saucepan with 2 cups water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are soft and water mostly absorbed.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves, 1 tbsp berbere spice blend, and 1 tbsp tomato paste, cooking for 2 minutes until fragrant.
  4. Step 4: Stir cooked lentils into the onion mixture and season with 1 tsp salt. Cook for 5 more minutes, stirring occasionally to combine and thicken the mixture.
  5. Step 5: Heat a non-stick pan over medium heat. Pour 1/4 cup fermented injera batter into the pan, swirling to create a thin, crepe-like layer. Cook for 2-3 minutes until holes form on the surface and edges lift easily. Remove and repeat with remaining batter.
  6. Step 6: Spoon the spiced lentil filling onto each injera crepe, fold or roll, and serve warm.

Frequently asked questions

How long does Ethiopian-Inspired Injera Crepe with Spiced Lentil Filling take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian-Inspired Injera Crepe with Spiced Lentil Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.

Can I substitute ingredients in Ethiopian-Inspired Injera Crepe with Spiced Lentil Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Injera Crepe with Spiced Lentil Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ethiopian-Inspired Injera Crepe with Spiced Lentil Filling?

Ethiopian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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