Ethiopian Injera with Lentils

Ethiopian injera with lentils is a traditional dish that combines the unique, spongy flatbread of Ethiopia with a hearty, flavorful lentil filling. Injera serves both as a plate and utensil, perfectly soaking up the rich and mildly spiced lentils. This pairing offers a wholesome, plant-based meal rich in protein, fiber, and cultural heritage.

Why You’ll Love This Recipe

This recipe brings the authentic taste of Ethiopia to your table with accessible ingredients and a straightforward cooking process. The tangy, slightly sour flavor of injera pairs beautifully with the earthy, spiced lentils, creating a satisfying and nutritious dish. Whether you are exploring Ethiopian cuisine for the first time or recreating a familiar favorite, you will appreciate how nourishing and versatile this dish is.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For Injera:

• Teff flour

• Warm water

• Salt

For Lentils:

• Brown or green lentils

• Onion, finely chopped

• Garlic, minced

• Tomato, diced

• Ground turmeric

• Ground cumin

• Ground coriander

• Chili powder or berbere spice blend

• Salt

• Vegetable oil

• Water or vegetable broth

Directions

1. In a large bowl, mix teff flour with warm water to create a smooth batter. Cover with a cloth and let ferment at room temperature for 1 to 3 days until slightly sour.

2. Stir in salt to the fermented batter. Heat a non-stick skillet over medium heat and pour a thin layer of batter, swirling to coat the surface evenly. Cook until bubbles form and the surface is dry. Do not flip. Remove and repeat with remaining batter.

3. Rinse the lentils thoroughly. In a large pot, heat vegetable oil over medium heat. Add onions and sauté until golden.

4. Add garlic, turmeric, cumin, coriander, and chili or berbere spice. Stir for 1 minute to release aromas.

5. Add diced tomato and cook until softened.

6. Stir in lentils and add water or vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25–30 minutes.

7. Season with salt to taste. Adjust spice levels if necessary.

8. Serve the lentils over injera, using the bread to scoop up the stew.

Servings and timing

Servings: 4
Preparation time: 20 minutes (plus 1–3 days fermentation for injera)
Cooking time: 40 minutes

Variations

• Use red lentils for a softer, creamier texture and shorter cooking time.

• Add carrots, potatoes, or spinach for extra nutrition.

• Use a gluten-free blend of flours if teff is unavailable.

• For a milder flavor, reduce chili or berbere spice.

Storage/Reheating

Store leftover injera in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days. Wrap in a damp cloth and warm on a skillet or in a steamer to soften. Lentils can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat lentils gently over the stove with a splash of water or broth to maintain consistency.

FAQs

How long does injera take to ferment?

Typically, injera batter ferments for 1 to 3 days depending on room temperature and desired sourness.

Can I make injera without teff flour?

Yes, you can use a mix of wheat and barley flour or gluten-free blends, though flavor and texture may differ.

What is berbere spice?

Berbere is a traditional Ethiopian spice mix containing chili peppers, garlic, ginger, fenugreek, and other spices, known for its deep, warm heat.

Can I cook lentils without soaking?

Yes, lentils do not require soaking, but rinsing is recommended to remove debris and improve texture.

Is injera gluten-free?

Injera made entirely from teff flour is naturally gluten-free, but check flour labels to ensure no cross-contamination.

How do I keep injera soft?

Store wrapped in a damp cloth inside an airtight container to prevent drying out.

Can I make injera ahead of time?

Yes, injera can be made 1–2 days ahead and stored in the refrigerator or frozen.

Which lentils work best for this recipe?

Brown or green lentils hold their shape well, while red lentils cook faster but result in a softer consistency.

What can I serve with injera besides lentils?

Injera pairs well with vegetable stews, sautéed greens, or meat dishes like doro wat.

How do I get the injera bubbles right?

Ensure the batter is well-fermented and the pan is hot before pouring the batter. Do not flip; allow bubbles to form naturally as it cooks.

Conclusion

Ethiopian injera with lentils offers a beautiful balance of flavor, texture, and nutrition. With its tangy, spongy bread and aromatic lentils, this dish provides an authentic and fulfilling dining experience that reflects the heart of Ethiopian cuisine. It is ideal for both everyday meals and special gatherings, celebrating tradition and taste in every bite

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