Injera-Style Teff Flatbread with Berbere-Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A traditional Ethiopian-inspired meal featuring tangy teff flatbread served alongside a hearty lentil stew seasoned with berbere and aromatic spices. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs teff flour, warm water, dry red lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 cups teff flour
• 2 1/2 cups warm water
• 1 cup dry red lentils
• 2 tbsp berbere spice mix
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tsp, minced ginger root
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 3 cups water
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tbsp apple cider vinegar

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 large bowl, combine 2 cups teff flour with 2 1/2 cups warm water and 1 tbsp apple cider vinegar. Whisk until smooth and cover with a cloth. Let ferment at room temperature for 48 hours until bubbly and slightly sour.
2. Step 2: For the lentil stew, rinse 1 cup dry red lentils under cold water. Set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Add 1 large finely chopped yellow onion and sauté for 6 minutes until soft.
4. Step 4: Add 3 minced garlic cloves, 1 tsp minced ginger root, and 2 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for another minute.
6. Step 6: Add rinsed lentils and 3 cups water, then season with 1 1/2 tsp salt. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes until lentils are tender and stew thickens.
7. Step 7: Once the teff batter is fermented, stir in 1/2 tsp baking soda gently.
8. Step 8: Heat a non-stick skillet over medium heat. Pour 1/2 cup batter into the pan, swirling to cover the surface thinly. Cook for 2 minutes until holes form and edges lift. Do not flip. Remove and keep warm. Repeat with remaining batter.
9. Step 9: Serve the berbere lentil stew hot alongside the fresh injera-style teff flatbread.