Spiced Injera Crepes with Lentil Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Ethiopian sourdough crepes served with a hearty, mildly spiced lentil stew for a wholesome vegetarian meal. This ethiopian-inspired vegetarian (gluten-free) ready in about 60 minutes pairs teff flour, water, salt 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 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.

★ 4.3 (8 ratings) Prep: 15 min Cook: 45 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 2 cups teff flour with 3 cups water and 1 teaspoon salt until smooth. Cover and let ferment at room temperature for 2-3 days until bubbly and slightly sour.
  2. Step 2: Meanwhile, rinse 1 cup red lentils until water runs clear. In a pot, heat 2 tablespoons vegetable oil over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves; sauté for 5 minutes until softened.
  3. Step 3: Stir in 1 tablespoon berbere spice and 1 tablespoon tomato paste; cook for 2 minutes until fragrant.
  4. Step 4: Add lentils and 3 cups water with 1 teaspoon salt; bring to a boil, then simmer uncovered for 20-25 minutes until lentils are soft and stew thickens.
  5. Step 5: To cook injera, heat a non-stick skillet over medium heat. Pour 1/3 cup fermented batter in a spiral, cover, and cook for 2-3 minutes until holes form and edges lift. Do not flip.
  6. Step 6: Serve lentil stew atop injera crepes, tearing pieces to scoop the stew.

Frequently asked questions

How long does Spiced Injera Crepes with Lentil Stew take to make?

Total time is about 60 minutes (15 min prep + 45 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 Spiced Injera Crepes with Lentil Stew?

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 Spiced Injera Crepes with Lentil Stew?

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 Spiced Injera Crepes with Lentil Stew 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 Spiced Injera Crepes with Lentil Stew gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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