Injera-Style Teff Pancakes with Spiced Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Light and tangy teff pancakes served with a warmly spiced red lentil stew, a classic Ethiopian vegan combination. This ethiopian-inspired vegan ready in about 55 minutes layers teff flour, warm water, active dry yeast into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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

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

Instructions

1. Step 1: In a bowl, whisk together 1 1/2 cups teff flour, 1/2 teaspoon active dry yeast, 1 teaspoon sugar, and 2 cups warm water until smooth. Cover and leave at room temperature for 24-48 hours to ferment until bubbly and slightly sour.
2. Step 2: Rinse 1 cup red lentils under cold water until water runs clear. Set aside.
3. Step 3: Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add 1 medium finely diced yellow onion and sauté for 7 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 2 minutes until fragrant.
5. Step 5: Add 2 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring for 3 minutes until aromatic and the paste darkens.
6. Step 6: Pour in 3 cups vegetable broth and add the rinsed red lentils. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are soft and stew has thickened.
7. Step 7: While the lentils cook, heat a non-stick skillet over medium-high heat. Pour 1/4 cup of the fermented teff batter, swirling to cover the pan thinly. Cook 2-3 minutes until holes form and the edges lift; do not flip.
8. Step 8: Serve the spiced lentil stew warm alongside the injera-style teff pancakes for dipping.