Teff Injera Crepes with Spiced Lentil and Tomato Salad
Light and spongy teff injera crepes served alongside a fresh lentil and tomato salad seasoned with Ethiopian spices. This african-inspired vegan ready in about 45 minutes pairs teff flour, warm water, cooked green lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 2 cups teff flour
- 2 1/2 cups warm water
- 1 1/2 cups cooked green lentils
- 1 cup, halved cherry tomatoes
- 1 small, finely diced red onion
- 1 tsp berbere spice blend
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour and 2 1/2 cups warm water until smooth. Cover and let ferment at room temperature for 24 hours until bubbly and slightly sour.
- Step 2: Heat a non-stick skillet over medium heat. Pour 1/3 cup batter in a circular motion to form a thin crepe, cover and cook for 2-3 minutes until holes form and edges lift; do not flip. Repeat with remaining batter.
- Step 3: In a medium bowl, combine 1 1/2 cups cooked green lentils, 1 cup halved cherry tomatoes, 1 small finely diced red onion, 1 tsp berbere spice blend, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Toss gently until combined.
- Step 4: Serve the teff injera crepes warm, accompanied by the spiced lentil and tomato salad for a fresh and balanced meal.
Frequently asked questions
How long does Teff Injera Crepes with Spiced Lentil and Tomato Salad take to make?
Total time is about 45 minutes (15 min prep + 30 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 Injera Crepes with Spiced Lentil and Tomato Salad?
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 Injera Crepes with Spiced Lentil and Tomato Salad?
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 Injera Crepes with Spiced Lentil and Tomato Salad 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.
What goes well with Teff Injera Crepes with Spiced Lentil and Tomato Salad?
African vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
