Injera Crêpe with Spiced Lentil Stew and Mitmita Drizzle

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

Soft, spongy injera crêpes paired with a fragrant lentil stew seasoned with Ethiopian spices and finished with a spicy mitmita pepper drizzle. This african-inspired vegan (vegan) 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.

Prep: 30 min Cook: 40 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Injera Crêpe with Spiced Lentil Stew and Mitmita Drizzle take to make?

Total time is about 70 minutes (30 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 Stew and Mitmita Drizzle?

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 teff flour from drying out.

Can I substitute ingredients in Injera Crêpe with Spiced Lentil Stew and Mitmita Drizzle?

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 Stew and Mitmita Drizzle 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 Stew and Mitmita Drizzle vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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