Injera Crêpes with Spiced Lentil Wot
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.
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 cloves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Injera Crêpes with Spiced Lentil Wot take to make?
Total time is about 55 minutes (10 min prep + 45 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 Crêpes with Spiced Lentil Wot?
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 Crêpes with Spiced Lentil Wot?
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 Crêpes with Spiced Lentil Wot 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 Crêpes with Spiced Lentil Wot 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.
