Injera Crêpes with Spiced Lentil Wot Filling

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

Soft and tangy injera crêpes paired with a hearty, spicy lentil stew, creating a satisfying vegetarian Ethiopian meal. This african-inspired vegan (vegan) ready in about 55 minutes pairs teff flour, water, dry red lentils 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: 10 min Cook: 45 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: To prepare injera batter, whisk 2 cups teff flour with 3 cups water until smooth. Cover and let ferment at room temperature for 2-3 days until bubbly and slightly sour.
  2. Step 2: Rinse 1 cup dry red lentils under cold water. In a medium pot, combine lentils with 3 cups water, 1 tsp salt, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes until lentils are soft.
  3. Step 3: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Stir in 3 minced garlic cloves, 1.5 tbsp berbere spice, and 1 tbsp tomato paste. Cook for 2 minutes until fragrant.
  5. Step 5: Add the cooked lentils (drain excess water if needed) to the skillet, stir well, and simmer for 10 minutes until thickened.
  6. Step 6: Heat a non-stick pan over medium heat. Pour about 1/3 cup fermented injera batter in a circular motion to form a thin crêpe. Cover and cook for 2-3 minutes until holes form and edges lift easily.
  7. Step 7: Remove injera crêpe from pan and repeat with remaining batter.
  8. Step 8: Serve warm injera crêpes rolled or folded with spiced lentil wot filling spooned inside.

Frequently asked questions

How long does Injera Crêpes with Spiced Lentil Wot Filling 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 Filling?

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 Filling?

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 Filling 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 Filling 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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