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 servings
Cuisine: Ethiopian
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

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~8-12 €

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Valeurs nutritionnelles

Score santé

Bon · /100

320 kcal

par portion

14 gProtéines

8 gLipides

52 gGlucides

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Etapes

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