Injera-Style Teff Flatbread with Spiced Lentil Topping

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Light and sour teff flatbread topped with a mildly spiced red lentil mixture, perfect for a wholesome Ethiopian-inspired vegetarian meal. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 95 minutes, pairs teff flour, warm water, active dry yeast 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.

Ingredients

• 2 cups teff flour
• 2 1/2 cups warm water
• 1 tsp active dry yeast
• 1 cup red lentils
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp berbere spice blend
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp salt
• 3 cups water

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Instructions

1. Step 1: In a large bowl, whisk together 2 cups teff flour, 1 tsp active dry yeast, and 2 1/2 cups warm water until smooth. Cover with a cloth and let ferment at room temperature for 24 to 48 hours until bubbly and slightly sour.
2. Step 2: Rinse 1 cup red lentils until water runs clear. In a medium saucepan, combine the lentils with 3 cups water and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are soft but not mushy.
3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and 1 tbsp berbere spice blend, cooking for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes.
4. Step 4: Drain any excess liquid from lentils and add them to the skillet. Mix well and cook over low heat for 5 minutes to meld flavors.
5. Step 5: To cook injera, heat a non-stick skillet over medium-high heat. Pour 1/4 cup of fermented teff batter into the pan, swirling to cover the surface thinly. Cook for 2-3 minutes until holes form and edges lift. Do not flip. Repeat for remaining batter.
6. Step 6: Serve the spiced lentil topping over warm injera flatbreads.