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Savory Ethiopian Injera Tacos with Lentil Wat Filling

Ethiopian injera tacos - featured image
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A flavorful and comforting Ethiopian-inspired dish featuring tangy, spongy injera flatbread wrapped around a rich, spicy lentil wat stew. Perfect for casual gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • For the Injera:
  • 1 cup (120g) teff flour
  • 1 1/4 cups (300ml) water
  • 1/2 teaspoon salt
  • Optional: pinch of baking soda or yeast to speed fermentation
  • For the Lentil Wat Filling:
  • 1 cup (200g) red lentils, rinsed
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons berbere spice blend
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil (canola or neutral oil)
  • 2 cups (475ml) water or vegetable broth
  • Salt and black pepper to taste
  • Optional: 1 teaspoon lemon juice or apple cider vinegar
  • For Garnishes (Optional):
  • Chopped fresh cilantro or parsley
  • Plain yogurt or coconut yogurt
  • Sliced avocado

Instructions

  1. Prepare the Injera Batter: In a large mixing bowl, combine 1 cup (120g) teff flour, 1 1/4 cups (300ml) water, and 1/2 teaspoon salt. Whisk until smooth. Cover with a cloth and ferment at room temperature for 24-48 hours until bubbles form and a slight sour aroma develops. Optionally add a pinch of baking soda or yeast to speed fermentation.
  2. Cook the Lentil Wat Filling: Rinse 1 cup (200g) red lentils under cold water until clear. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5-7 minutes.
  3. Add minced garlic and grated ginger to the onions and stir for 1-2 minutes until fragrant.
  4. Stir in 2 tablespoons berbere spice blend and 2 tablespoons tomato paste, cooking for 1-2 minutes to release aromas.
  5. Add rinsed lentils and 2 cups (475ml) water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are soft and sauce thickened. Season with salt and black pepper to taste.
  6. Optional: Stir in 1 teaspoon lemon juice or apple cider vinegar at the end.
  7. Cook the Injera: Once batter is fermented, stir gently. Heat a nonstick skillet or cast-iron pan over medium heat. Pour about 1/4 cup (60ml) batter into the pan and swirl to cover surface thinly. Cover with lid and cook 2-3 minutes until bubbles form and injera sets but does not brown. Remove and cool. Repeat with remaining batter.
  8. Assemble the Tacos: Place warm injera on a plate, spoon a generous amount of lentil wat filling in the center, and fold or roll like a taco. Add optional garnishes such as cilantro, avocado slices, or yogurt.

Notes

Do not rush injera batter fermentation; the tangy flavor is key. Keep lentil wat consistency thick but not dry. Cover pan while cooking injera to trap steam and create characteristic holes. Berbere spice heat varies; adjust to taste. Injera cooks on one side only, do not flip. Lentil wat can be made ahead and flavors improve after resting overnight.

Nutrition

Keywords: Ethiopian, injera, lentil wat, lentil stew, berbere, vegan, gluten-free, spicy, flatbread, tacos

Find it online: https://norasfoods.com/savory-ethiopian-injera-tacos-with-lentil-wat-filling-easy-recipe-guide/