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 ethiopian-inspired 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 Ethiopian cuisine 320 cal/serving
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Ingredients

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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.

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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