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Injera with Red Lentils and Spinach
A soft fermented Ethiopian flatbread topped with a spiced red lentil sauce and sautéed spinach. An authentic and nourishing vegetarian dish.
Ingredients
- 250 g Teff flour
- 500 ml Warm water
- 200 g Red lentils
- 300 g Fresh spinach
- 1 piece Red onion
- 15 g Fresh ginger
- 2 piece Red chili
- 1 tsp Turmeric
- 4 tbsp Peanut oil
- 1 tsp Salt
Instructions
Step 1
Mix the teff flour with warm water and let rest for 2-3 hours to ferment (or use pre-fermented mix from the store).
Step 2
Pour the fermented batter onto a hot oiled skillet, cover, and cook for 3-4 minutes until done.
Step 3
Finely chop the onion, ginger, and chilies.
Step 4
Sauté the onions in hot oil for 3 minutes, then add ginger and chilies.
Step 5
Add the cooked lentils, turmeric, and salt. Simmer for 5 minutes.
Step 6
Stir in the spinach and cook for 3 minutes until wilted.
Step 7
Place the injera on a plate, pour the sauce in the center, and serve hot.