Injera Crêpes with Spiced Lentil Wot

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft, fermented injera crêpes paired with a flavorful Ethiopian red lentil stew seasoned with berbere and slow-cooked for rich depth. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs teff flour, water, dry red lentils, rinsed 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.

Prep: 10 min Cook: 45 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

2 cups teff flour
2.5 cups water
1 cup dry red lentils, rinsed
2 tbsp berbere spice blend
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp ginger, minced
1 tbsp tomato paste
2 tbsp vegetable oil
1 tsp salt
3 cups water for lentils

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Instructions

Step 1: To prepare injera batter, whisk together 2 cups teff flour and 2.5 cups water in a large bowl until smooth. Cover loosely and let ferment at room temperature for 2-3 days until bubbly and slightly sour.
Step 2: For the lentil wot, heat 2 tbsp vegetable oil in a saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
Step 3: Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking 1 minute until aromatic.
Step 4: Add 2 tbsp berbere spice blend and 1 tbsp tomato paste, cooking 2 minutes to release flavors.
Step 5: Add 1 cup rinsed red lentils, 3 cups water, and 1 tsp salt. Bring to a boil, reduce heat to low, and simmer uncovered for 30-35 minutes until lentils are soft and stew is thick.
Step 6: For injera, heat a nonstick skillet over medium-high heat. Pour a thin, even layer of fermented teff batter (about 1/3 cup) into the pan, swirling to cover. Cook 2-3 minutes until holes form and surface is dry; do not flip. Remove and keep warm.
Step 7: Serve warm injera stacked with spiced lentil wot spooned on top or on the side for dipping.