Injera Crêpes with Lentil Misir Wot Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Soft, tangy injera crêpes paired with a slow-simmered spicy red lentil stew, a staple of Ethiopian vegetarian cuisine. Start the teff batter a day ahead — it ferments unattended for 24 hours. This ethiopian-inspired vegan ready in about 60 minutes blends teff flour, all-purpose flour, warm water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 1/2 cups teff flour
• 1/2 cup all-purpose flour
• 2 1/2 cups warm water
• 1/2 tsp active dry yeast
• 1/2 tsp sugar
• 1 cup red lentils
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp berbere spice mix
• 1 tbsp tomato paste
• 3 tbsp vegetable oil
• 3 cups water
• 1 tsp salt
• 1 tbsp vegetable oil (for injera cooking)

Instructions

1. Step 1: Whisk together 1 1/2 cups teff flour, 1/2 cup all-purpose flour, 2 1/2 cups warm water, 1/2 tsp active dry yeast, and 1/2 tsp sugar in a large bowl until smooth. Cover and leave to ferment at room temperature for 24 hours until bubbly and slightly sour.
2. Step 2: Rinse 1 cup red lentils under cold water until water runs clear.
3. Step 3: Heat 3 tbsp vegetable oil in a saucepan over medium heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking 1 minute until fragrant.
5. Step 5: Add 2 tbsp berbere spice mix and 1 tbsp tomato paste, stirring for 2 minutes to release flavors.
6. Step 6: Add rinsed lentils, 3 cups water, and 1 tsp salt. Bring to a boil, then reduce to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and sauce thickens.
7. Step 7: Heat a nonstick skillet over medium heat and brush with a little of 1 tbsp vegetable oil. Pour 1/3 cup fermented batter in a circular motion to form thin injera. Cover and cook for 2-3 minutes until holes form and surface is dry. Remove carefully and repeat.
8. Step 8: Serve warm injera rolls with generous spoonfuls of spicy lentil misir wot.