Injera Crêpe with Spiced Lentil and Collard Green Filling

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

Soft Ethiopian-style injera pancakes served with a warm filling of fragrant lentils and sautéed collard greens, perfect for a vegetarian meal. This african-inspired vegetarian (vegetarian) ready in about 60 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: 30 min Cook: 30 min Serves 4 African cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup teff flour and 1/2 cup all-purpose flour. Gradually add 2 cups warm water, stirring until a smooth batter forms. Cover and let ferment at room temperature for 24 hours for a slight tang.
  2. Step 2: In a medium saucepan, combine 1 cup rinsed red lentils with 3 cups water and 1 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until tender and most water is absorbed.
  3. Step 3: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 2 minutes until aromatic.
  5. Step 5: Stir in 4 cups chopped collard greens and cook for 7 minutes until wilted and tender. Combine the cooked lentils with the sautéed greens and season with salt to taste.
  6. Step 6: To cook injera, heat a non-stick skillet over medium heat. Pour 1/4 cup of batter in a circular motion to form a thin pancake about 8 inches wide. Cover and cook for 2-3 minutes until holes form and edges lift easily, do not flip.
  7. Step 7: Serve the injera hot with the spiced lentil and collard green filling spooned on top or on the side for wrapping.

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Frequently asked questions

How long does Injera Crêpe with Spiced Lentil and Collard Green Filling take to make?

Total time is about 60 minutes (30 min prep + 30 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 Spiced Lentil and Collard Green 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 Injera Crêpe with Spiced Lentil and Collard Green 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 Injera Crêpe with Spiced Lentil and Collard Green 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.

Is Injera Crêpe with Spiced Lentil and Collard Green Filling 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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