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Injera with Red Lentils and Spinach

Name: Injera with Red Lentils and Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: ethiopienne
Ingredients: 250 g Teff flour; 500 ml Water; 200 g Red lentils; 300 g Fresh spinach; 400 g Peeled tomatoes; 1 piece Red onion; 3 clove Garlic; 15 g Fresh ginger; 2 piece Red chili; 5 g Cumin; 5 g Ground coriander; 5 g Salt; 40 ml Olive oil

Spongy Ethiopian flatbread served with a savory stew of red lentils, spinach, and tomatoes. A classic Ethiopian dish rich in protein and flavor.

40 min4 servings320 kcalDifficulty: Medium

Ingredients

250 g Teff flour
500 ml Water
200 g Red lentils
300 g Fresh spinach
400 g Peeled tomatoes
1 piece Red onion
3 clove Garlic
15 g Fresh ginger
2 piece Red chili
5 g Cumin
5 g Ground coriander
5 g Salt
40 ml Olive oil

Instructions

Step 1
Mix the teff flour with water and let rest for 2 hours at room temperature.
Step 2
Pour the fermented batter onto a very hot griddle and spread thinly. Cover and cook for 3-4 minutes until spongy.
Step 3
Sauté the onion, garlic, and ginger in olive oil for 2 minutes.
Step 4
Add the red lentils, tomatoes, cumin, and coriander. Let simmer for 15 minutes.
Step 5
Add the spinach and red chili. Cook for 5 more minutes.
Step 6
Serve the stew over the warm injera.

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