Red Lentil and Spinach Injera

Name: Red Lentil and Spinach Injera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 200 g Teff flour; 400 ml Water; 200 g Red coral lentils; 300 g Fresh spinach; 1 medium Red onion; 20 g Fresh ginger; 3 cloves Garlic; 2 pieces Dried red chili; 1 tsp Cumin; 1 tsp Salt; 3 tbsp Peanut oil

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

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Valeurs nutritionnelles

Score santé

Bon · /100

280 kcal

par portion

12 gProtéines

4 gLipides

48 gGlucides

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Etapes

1
Mix teff flour and water to form a smooth paste. Let rest for 10 minutes.
10 min
2
Heat the oil and sauté the chopped onion, ginger, and garlic.
3 min
3
Add the red lentils, spinach, chili, and cumin. Cook for 12 minutes.
12 min
4
Pour the teff paste into a non-stick skillet. Cook for 5 minutes until you achieve a spongy texture.
5 min
5
Serve the injera with the lentil stew in the center.