Teff and Herb Injera Flatbread with Spiced Lentil Topping

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Light and airy Ethiopian teff injera pancakes served with a warm topping of gently spiced lentils flavored with garlic, ginger, and fresh herbs. This Ethiopian-inspired vegetarian recipe, ready in about 60 minutes, pairs teff flour, all-purpose flour, warm water 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: 25 min Cook: 35 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1 1/2 cups teff flour
1/2 cup all-purpose flour
2 cups warm water
1 tsp active dry yeast
1 tsp sugar
3/4 cup red lentils
2 tbsp olive oil
2, minced garlic cloves
1 tbsp, minced fresh ginger
1 tsp ground cumin
1/2 tsp turmeric powder
1/4 cup, chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: In a bowl, combine 1 1/2 cups teff flour, 1/2 cup all-purpose flour, 1 tsp active dry yeast, and 1 tsp sugar. Slowly whisk in 2 cups warm water until smooth. Cover and let ferment at room temperature for 24 hours until bubbly.
Step 2: Rinse 3/4 cup red lentils and place them in a pot with 2 cups water. Bring to a boil, reduce to simmer, and cook for 20 minutes until tender but not mushy.
Step 3: In a skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant.
Step 4: Stir in 1 tsp ground cumin and 1/2 tsp turmeric powder, cooking for 30 seconds.
Step 5: Add cooked lentils to the skillet along with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring, for 5 minutes until flavors meld.
Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice.
Step 7: Heat a nonstick pan over medium-high heat. Pour 1/3 cup of injera batter into the pan, swirling to form a thin pancake. Cover and cook for 2-3 minutes until holes form on the surface and edges lift. Remove and repeat with remaining batter.
Step 8: Serve the teff injera pancakes warm, topped with the spiced lentil mixture for a wholesome vegetarian meal.

Frequently asked questions

How long does Teff and Herb Injera Flatbread with Spiced Lentil Topping take to make?

Total time is about 60 minutes (25 min prep + 35 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 Teff and Herb Injera Flatbread with Spiced Lentil Topping?

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 Teff and Herb Injera Flatbread with Spiced Lentil Topping?

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 Teff and Herb Injera Flatbread with Spiced Lentil Topping 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 Teff and Herb Injera Flatbread with Spiced Lentil Topping vegetarian?

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