Berbere-spiced lentil stew with injera
Berbere-spiced lentil stew with injera
Ingredients
For the lentil stew
- 1 cup green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons berbere spice blend
- 1 14 oz can diced tomatoes
- 4 cups vegetable broth
- 2 carrots, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped for garnish
For the injera
- 1 cup teff flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups warm water
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
⏱️ 5 min - 2
Add minced garlic and grated ginger to the pot, and cook for another 2 minutes.
⏱️ 2 min - 3
Stir in the berbere spice blend and sauté for 1 minute to release the flavors.
⏱️ 1 min - 4
Add the diced tomatoes, vegetable broth, lentils, and sliced carrots to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
⏱️ 30 min - 5
While the stew simmers, prepare the injera by mixing teff flour, all-purpose flour, salt, and baking powder in a bowl. Gradually add warm water, stirring until smooth.
⏱️ 5 min - 6
Heat a non-stick skillet over medium-high heat. Pour 1/4 cup of the batter onto the skillet, spreading it into a thin circle. Cook for 2 minutes until bubbles form and the edges lift. Do not flip. Repeat with remaining batter.
⏱️ 15 min - 7
Season the stew with salt and black pepper. Serve hot, garnished with chopped cilantro alongside the injera.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Berbere-spiced lentil stew with injera
Ingredients
For the lentil stew
- 1 cup green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons berbere spice blend
- 1 14 oz can diced tomatoes
- 4 cups vegetable broth
- 2 carrots, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped for garnish
For the injera
- 1 cup teff flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups warm water
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
⏱️ 5 min - 2
Add minced garlic and grated ginger to the pot, and cook for another 2 minutes.
⏱️ 2 min - 3
Stir in the berbere spice blend and sauté for 1 minute to release the flavors.
⏱️ 1 min - 4
Add the diced tomatoes, vegetable broth, lentils, and sliced carrots to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
⏱️ 30 min - 5
While the stew simmers, prepare the injera by mixing teff flour, all-purpose flour, salt, and baking powder in a bowl. Gradually add warm water, stirring until smooth.
⏱️ 5 min - 6
Heat a non-stick skillet over medium-high heat. Pour 1/4 cup of the batter onto the skillet, spreading it into a thin circle. Cook for 2 minutes until bubbles form and the edges lift. Do not flip. Repeat with remaining batter.
⏱️ 15 min - 7
Season the stew with salt and black pepper. Serve hot, garnished with chopped cilantro alongside the injera.
⏱️ 2 min