Injera-Inspired Teff Flatbread with Spiced Lentil Wot

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vegan Ethiopian dish featuring spiced red lentil stew (wot) served atop soft, tangy teff flour injera flatbread, perfect for dipping and sharing. This african-inspired vegan (vegan) ready in about 70 minutes pairs teff flour, water, red lentils, rinsed 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: 30 min Cook: 40 min Serves 4 African cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Prepare injera batter by mixing 2 cups teff flour with 2 1/2 cups water in a large bowl until smooth. Cover loosely and let ferment at room temperature for 24-48 hours until bubbles form and a slight tang develops.
  2. Step 2: For the lentil wot, heat 2 tbsp vegetable oil in a saucepan over medium heat. Add 3/4 cup finely chopped yellow onion and sauté for 5 minutes until soft.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp berbere spice blend and 1 tbsp tomato paste, cooking for 2 minutes until aromatic.
  5. Step 5: Add 1 cup rinsed red lentils and 3 cups water, seasoning with 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and stew thickens.
  6. Step 6: To cook injera, heat a non-stick skillet over medium-high heat. Pour 1/2 cup fermented batter in a circular motion, cooking for 2-3 minutes until holes form and edges lift. Do not flip. Remove and repeat with remaining batter.
  7. Step 7: Serve the warm lentil wot atop the teff injera flatbread, using the flatbread to scoop up the stew.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Injera-Inspired Teff Flatbread with Spiced Lentil Wot take to make?

Total time is about 70 minutes (30 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-Inspired Teff Flatbread 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-Inspired Teff Flatbread 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-Inspired Teff Flatbread 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-Inspired Teff Flatbread 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.

Related recipes