Injera-Inspired Teff Flatbread with Spiced Lentil Topping

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 developed and reviewed.

A gluten-free Ethiopian-style teff flatbread served with richly spiced red lentils simmered in berbere and garlic. This Ethiopian-inspired gluten-free recipe (vegan), ready in about 100 minutes, pairs teff flour, water, red lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 70 min Cook: 30 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup teff flour
1 cup plus 1/4 cup for batter water
1 cup, rinsed red lentils
2 teaspoons berbere spice
1 medium, finely chopped onion
3 cloves, minced garlic cloves
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon baking powder
3 cups water for cooking lentils

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Instructions

Step 1: In a mixing bowl, whisk 1 cup teff flour with 1 cup water and 1/2 teaspoon baking powder until a smooth batter forms. Let rest at room temperature for 1 hour.
Step 2: Meanwhile, heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft.
Step 3: Stir in 3 minced garlic cloves and 2 teaspoons berbere spice; cook for 1 minute until fragrant.
Step 4: Add 1 cup rinsed red lentils and 3 cups water, bringing to a boil. Reduce heat and simmer uncovered for 25 minutes until lentils are tender and the mixture thickens. Season with 1 teaspoon salt.
Step 5: Heat a nonstick skillet over medium heat. Pour in 1/4 cup teff batter and swirl to cover the pan in a thin layer. Cook for 2-3 minutes until holes appear on the surface and edges lift, then remove. Repeat with remaining batter.
Step 6: Serve the spiced lentil topping over the teff flatbreads for a nutritious Ethiopian-inspired meal.