Name: Injera with Red Lentils and Spinach
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ethiopian
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

Temps

55 min

Difficulté

moyen

Ingrédients

10

Budget

~8-12 €

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Valeurs nutritionnelles

65

Score santé

Bon · /100

320 kcal

par portion

12 gProtéines

8 gLipides

48 gGlucides

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4pers.

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Etapes

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