Injera Crêpes with Spiced Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Soft Ethiopian-style injera crêpes paired with a warm, spiced red lentil stew infused with berbere and garlic. This ethiopian-inspired vegan ready in about 45 minutes pairs teff flour, all-purpose flour, water 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.

Ingredients

• 1 cup teff flour
• 1/2 cup all-purpose flour
• 1 1/2 cups water
• 1/4 tsp active dry yeast
• 1 cup red lentils
• 2 tbsp berbere spice blend
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp vegetable oil
• 3 cups water (for stew)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, and 1/4 tsp active dry yeast. Gradually add 1 1/2 cups water while stirring until a smooth batter forms. Cover and let ferment at room temperature for 24-48 hours, until bubbly and slightly sour.
2. Step 2: Rinse 1 cup red lentils under cold water. In a medium pot, heat 2 tbsp vegetable oil over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking 1 minute until fragrant.
3. Step 3: Add 2 tbsp berbere spice blend to the pot and cook for 1 minute, stirring to release aromas. Pour in 3 cups water, add rinsed lentils, 1 tsp salt, and 1/2 tsp black pepper. Bring to boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are soft and stew thickens.
4. Step 4: Heat a non-stick skillet over medium heat. Pour 1/3 cup of fermented batter into the pan, swirling to coat evenly. Cook for 2-3 minutes until holes form on the surface and edges lift easily, then remove injera and keep warm. Repeat with remaining batter.
5. Step 5: Garnish lentil stew with 2 tbsp chopped fresh cilantro and serve alongside warm injera crêpes, tearing pieces to scoop up the stew.