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Injera with Red Lentils and Spinach

Name: Injera with Red Lentils and Spinach
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 portions
Cuisine: ethiopienne
Ingredients: 300 g Teff flour; 200 g Red lentils; 300 g Fresh spinach; 1 piece Red onion; 3 clove Garlic; 2 cm Fresh ginger; 2 piece Dried red chili; 1 tsp Turmeric; 800 ml Water; 4 tbsp Olive oil

Ethiopian fermented flatbread without yeast, topped with a flavorful mixture of red lentils, fresh spinach, and traditional spices. An authentic vegetarian main course.

55 min4 servings320 kcalDifficulty: Medium

Ingredients

300 g Teff flour
200 g Red lentils
300 g Fresh spinach
1 piece Red onion
3 clove Garlic
2 cm Fresh ginger
2 piece Dried red chili
1 tsp Turmeric
800 ml Water
4 tbsp Olive oil

Instructions

Step 1
Prepare the injera batter: mix teff flour and water, let ferment for 3-4 hours.
Step 2
Cook the injera on a hot griddle until bubbles form, about 15 minutes.
Step 3
Sauté diced onion, garlic, and ginger in oil.
Step 4
Add cooked lentils, spices, and chili, cook for 10 minutes.
Step 5
Add spinach at the end of cooking, stir for 2 minutes.
Step 6
Serve the mixture over warm injera.

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