Misir Wat (Ethiopian Red Lentil Stew) with Quick Teff Injera

Misir wat is the vegan backbone of the Ethiopian table, red lentils simmered down with berbere spice, garlic, and ginger until they break apart into a thick, deeply flavored stew. It comes together fast, no soaking required, which makes it an easy weeknight option even though the flavor tastes like it took much longer.

Traditional injera ferments for days, but this quick version skips that step, whisking teff flour straight into a thin batter and pan-cooking it into a soft, slightly spongy flatbread ready in minutes. Teff is naturally gluten-free, so the whole plate stays that way too.

Because it's built entirely from lentils, teff, and vegetables, this is a genuinely plant-based African meal that's high in both protein and fiber, no meat or dairy needed to feel complete. It's a good one to keep in weekly rotation for anyone eating more plant-forward meals.