Name: Red Lentil Injera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: ethiopienne
Ingredients: 2 cups Teff flour; 2.5 cups Water; 250 g Red lentils; 2 piece Onions; 3 piece Tomatoes; 2 tsp Red chili pepper; 1 tbsp Fresh ginger; 3 clove Garlic; 3 tbsp Olive oil; 1 tsp Salt

Temps

40 min

Difficulté

moyen

Ingrédients

10

Budget

~8-12 €

Valeurs nutritionnelles

63

Score santé

Bon · /100

320 kcal

par portion

12 gProtéines

5 gLipides

58 gGlucides

Your real numbers, not the theory

Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.

Analyze my plate

4pers.

Your version won’t be exactly this one

A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.

Send my photo

Etapes

1
Mix teff flour with water to form a smooth paste. Let rest for 5 minutes.
5 min
2
Mince onions and garlic. Crush tomatoes.
5 min
3
Sauté onions and garlic in olive oil for 3 minutes.
3 min
4
Add lentils, tomatoes, chili pepper, and ginger. Simmer for 15 minutes.
15 min
5
Pour teff batter into a heated oiled skillet. Cover and cook for 10 minutes until bubbles form.
10 min
6
Serve flatbread topped with lentil stew.