Injera with Red Lentils and Spinach
Temps
40 min
Difficulté
moyen
Ingrédients
10
Budget
~6-10 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
280 kcal
par portion
Trying to lose weight without the hassle?
Calerys is a nutrition coach on WhatsApp: send a photo of your plate and track your calories every day, working toward your weight goal without doing the math yourself.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 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).
180 min
- 2
Pour the fermented batter onto a hot oiled skillet, cover, and cook for 3-4 minutes until done.
4 min
- 3
Finely chop the onion, ginger, and chilies.
5 min
- 4
Sauté the onions in hot oil for 3 minutes, then add ginger and chilies.
3 min
- 5
Add the cooked lentils, turmeric, and salt. Simmer for 5 minutes.
5 min
- 6
Stir in the spinach and cook for 3 minutes until wilted.
3 min
- 7
Place the injera on a plate, pour the sauce in the center, and serve hot.
2 min
