Toasted Teff Injera with Spiced Lentil Misir Wot

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Traditional Ethiopian sourdough flatbread made with teff flour, paired with a deeply spiced red lentil stew simmered in berbere and niter kibbeh. This Ethiopian-inspired vegetarian recipe, ready in about 50 minutes, pairs teff flour, water, dry active yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
• 3 cups water
• 1/4 tsp dry active yeast
• 1 cup, rinsed red lentils
• 2 tbsp berbere spice blend
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 3 tbsp niter kibbeh
• 2 tbsp tomato paste
• 2 1/2 cups water or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups teff flour, 1/4 tsp dry active yeast, and 3 cups water. Mix well to form a thin batter. Cover loosely with a kitchen towel and let ferment at room temperature for 24-48 hours until bubbly and slightly sour.
2. Step 2: For the lentil stew, heat 3 tbsp niter kibbeh in a saucepan over medium heat. Add 1 large finely chopped yellow onion and cook for 7 minutes until soft.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend; cook for 1 minute until fragrant.
4. Step 4: Add 1 cup rinsed red lentils and 2 tbsp tomato paste, stirring to coat the lentils.
5. Step 5: Pour in 2 1/2 cups water or vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then simmer uncovered for 25-30 minutes until lentils are soft and the stew thickens, stirring occasionally.
6. Step 6: To cook injera, heat a non-stick skillet over medium heat. Pour about 1/2 cup fermented batter in a circular motion to cover the pan thinly. Cover with a lid and cook for 2-3 minutes until holes form on the surface and edges lift. Do not flip.
7. Step 7: Remove injera carefully to a plate and repeat with remaining batter. Serve injera warm with the misir wot lentil stew spooned on top.