Injera Crêpe with Spiced Lentil Stew and Mitmita Drizzle

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Soft, spongy injera crêpes paired with a fragrant lentil stew seasoned with Ethiopian spices and finished with a spicy mitmita pepper drizzle. This Ethiopian-inspired vegan recipe, ready in about 70 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 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 teff flour
• 1/2 cup all-purpose flour
• 1 1/2 cups warm water
• 1 cup brown lentils, rinsed
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp berbere spice mix
• 1 tsp mitmita spice powder
• 1 medium tomato, diced
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 3 cups water

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Instructions

1. Step 1: In a bowl, whisk 1 cup teff flour, 1/2 cup all-purpose flour, and 1 1/2 cups warm water until smooth. Cover and let ferment at room temperature for 24 hours to develop sourness.
2. Step 2: While batter ferments, rinse 1 cup brown lentils and combine with 3 cups water in a pot. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves, 2 tbsp berbere spice mix, and 1 diced tomato; cook for 5 minutes until fragrant and the tomato breaks down.
4. Step 4: Drain lentils and add to the skillet with the onion mixture. Season with 1 1/2 tsp salt and cook for another 10 minutes until the stew thickens.
5. Step 5: For injera, heat a nonstick skillet over medium heat. Pour a thin layer (~1/4 cup) of fermented batter, swirling to cover the pan. Cook for 2-3 minutes until bubbles form and the surface sets; do not flip. Remove and keep warm. Repeat for remaining batter.
6. Step 6: Drizzle 1 tsp mitmita spice powder mixed with a splash of water over the lentil stew before serving with the injera crêpes for a spicy finish.