Injera Flatbread Crepes with Lentil Misir Wat

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

Soft, spongy injera crepes paired with a hearty red lentil stew simmered in berbere and fragrant spices. This ethiopian-inspired vegan (gluten free) ready in about 65 minutes pairs teff flour, warm water (for batter), active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 40 min Serves 4 Ethiopian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk together 2 cups teff flour, 1/2 teaspoon active dry yeast, and 2.5 cups warm water until smooth; cover and let ferment at room temperature for 24-48 hours until bubbly and slightly sour.
  2. Step 2: Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 1 teaspoon minced ginger; cook for 1 minute until fragrant.
  4. Step 4: Add 1 tablespoon tomato paste and 2 tablespoons berbere spice mix; cook for 2 minutes, stirring constantly to release the aromas.
  5. Step 5: Add 1 cup rinsed red lentils and 3 cups water; bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are soft and stew thickens.
  6. Step 6: Season with 1 teaspoon salt and stir in 2 tablespoons chopped fresh cilantro.
  7. Step 7: Heat a non-stick skillet over medium-high heat. Pour 1/4 cup fermented injera batter in a circular motion to form a thin crepe. Cover and cook for 2-3 minutes until holes appear and edges lift. Do not flip. Repeat with remaining batter.
  8. Step 8: Serve the red lentil misir wat ladled over or alongside warm injera flatbreads.

Frequently asked questions

How long does Injera Flatbread Crepes with Lentil Misir Wat take to make?

Total time is about 65 minutes (25 min prep + 40 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 Flatbread Crepes with Lentil Misir Wat?

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 Flatbread Crepes with Lentil Misir Wat?

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 Flatbread Crepes with Lentil Misir Wat 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 Flatbread Crepes with Lentil Misir Wat vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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