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 ethiopian-inspired 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 Ethiopian cuisine 280 cal/serving
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Ingredients

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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.

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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