Injera Crêpe with Spiced Lentil Misir Wot Filling
Soft, fermented injera-style crêpes filled with a deeply spiced red lentil stew, making a hearty Ethiopian vegetarian dish. This african-inspired vegan (vegetarian) ready in about 60 minutes pairs red lentils, water, berbere spice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 cup red lentils
- 3 cups water
- 2 tbsp berbere spice
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 1 tbsp tomato paste
- 2 tbsp vegetable oil
- to taste salt
- 2 cups teff flour
- 1/2 cup all-purpose flour
- 2.5 cups warm water (for batter)
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a medium pot, combine lentils with 3 cups water and bring to a boil, then reduce to simmer and cook uncovered for 20 minutes until tender.
- Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened.
- Step 3: Stir in 3 minced garlic cloves, 1 tsp minced ginger, and 2 tbsp berbere spice, cooking for 2 minutes until aromatic.
- Step 4: Add 1 tbsp tomato paste and cooked lentils with their cooking liquid. Simmer together for 10 minutes until thickened. Season with salt to taste.
- Step 5: For the injera batter, whisk 2 cups teff flour and 1/2 cup all-purpose flour with 2.5 cups warm water until smooth. Cover and let ferment at room temperature for 12-24 hours.
- Step 6: Heat a nonstick skillet over medium heat. Pour about 1/2 cup batter swirling to cover the pan, cook for 2-3 minutes until holes appear and surface is dry, then remove injera.
- Step 7: To serve, place a warm injera crêpe on a plate and spoon a generous 1/2 cup of the spiced lentil misir wot filling on top. Roll or fold injera around filling and enjoy.
Equipment for this recipe
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Frequently asked questions
How long does Injera Crêpe with Spiced Lentil Misir Wot Filling take to make?
Total time is about 60 minutes (20 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 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 red lentils from drying out.
Can I substitute ingredients in Injera Crêpe with Spiced Lentil Misir Wot 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 Misir Wot 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 Misir Wot 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.
