Injera Crêpe with Spiced Lentil Misir Wot

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Soft, sour injera crepes paired with a rich, spicy red lentil stew seasoned with Ethiopian berbere and niter kibbeh. This Ethiopian-inspired vegetarian recipe, 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.

Ingredients

• 2 cups teff flour (or whole wheat flour)
• 2.5 cups water
• 1 tsp active dry yeast
• 1 cup red lentils, rinsed
• 2 tbsp berbere spice mix
• 3 tbsp niter kibbeh
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 3 cups water (for stew)
• 1 tsp salt
• 2 tsp oil (neutral, for cooking)

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.