Injera Flatbread Crepes with Lentil Misir Wat

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Soft, spongy injera crepes paired with a hearty red lentil stew simmered in berbere and fragrant spices. This Ethiopian-inspired vegan recipe (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 rice, quinoa, or a quick salad. 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 warm water (for batter)
• 1/2 tsp active dry yeast
• 1 cup red lentils, rinsed
• 2 tbsp berbere spice mix
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tbsp tomato paste
• 2 tbsp vegetable oil
• 3 cups water
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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.