Injera Crêpe with Lentil Misir Wot and Spiced Collard Greens

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

A traditional Ethiopian meal featuring injera crêpes topped with rich red lentil stew and sautéed collard greens seasoned with warm spices. This Ethiopian-inspired vegetarian recipe, ready in about 45 minutes, pairs injera flatbread, red lentils, berbere spice mix 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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a pot, combine lentils with 3 cups water, 1 medium finely chopped yellow onion, 3 minced garlic cloves, 1 tsp grated ginger root, 1 tbsp tomato paste, and 1 tbsp berbere spice mix. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes, stirring occasionally until lentils are soft and the stew thickens.
  2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 bunch chopped collard greens and sauté for 5 minutes until wilted but still bright green.
  3. Step 3: Season collard greens with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice, stirring well to combine. Remove from heat.
  4. Step 4: Warm 4 injera flatbreads on a dry skillet for 1-2 minutes per side until pliable.
  5. Step 5: To serve, spread a generous scoop of the lentil misir wot onto each injera, top with a portion of the spiced collard greens, folding the injera around the fillings to eat.

Frequently asked questions

How long does Injera Crêpe with Lentil Misir Wot and Spiced Collard Greens take to make?

Total time is about 45 minutes (10 min prep + 35 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 Injera Crêpe with Lentil Misir Wot and Spiced Collard Greens?

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 injera flatbread from drying out.

Can I substitute ingredients in Injera Crêpe with Lentil Misir Wot and Spiced Collard Greens?

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 Injera Crêpe with Lentil Misir Wot and Spiced Collard Greens 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.

Is Injera Crêpe with Lentil Misir Wot and Spiced Collard Greens vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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