Injera with Red Lentils and Spinach
Temps
40 min
Difficulté
moyen
Ingrédients
10
Budget
~6-10 €
Valeurs nutritionnelles
Score santé
Bon · /100
280 kcal
par portion
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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
