Injera Crêpe with Spiced Lentil Misir Wot

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

Soft, sour injera crepes paired with a rich, spicy red lentil stew seasoned with Ethiopian berbere and niter kibbeh. This african-inspired vegan (vegetarian) ready in about 50 minutes pairs teff flour (or whole wheat flour), water, active dry yeast 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: 40 min Serves 4 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk 2 cups teff flour with 2.5 cups water and 1 tsp active dry yeast until smooth. Cover and let ferment at room temperature for 2-3 days until bubbles appear and batter is sour and slightly thickened.
  2. Step 2: Rinse 1 cup red lentils under cold water until clear, then drain.
  3. Step 3: In a medium pot, heat 3 tbsp niter kibbeh over medium heat until melted. Add 1 medium finely chopped yellow onion and sauté for 7 minutes until golden.
  4. Step 4: Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking 1 minute until aromatic.
  5. Step 5: Add 2 tbsp berbere spice mix and toast for 2 minutes, stirring continuously.
  6. Step 6: Add the rinsed red lentils and 3 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until lentils are soft and stew thickens. Season with 1 tsp salt.
  7. Step 7: Heat a nonstick skillet over medium heat and brush with 2 tsp oil. Pour about 1/3 cup fermented batter to form a thin crepe. Cook for 2 minutes until holes form on the surface and edges lift, then cover and steam for 1 more minute. Remove and keep warm.
  8. Step 8: Serve the warm injera crepes rolled or folded with spoonfuls of the spicy misir wot lentil stew.

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Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 Misir Wot?

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 water from drying out.

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

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 Misir Wot 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 Misir Wot 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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