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Ethiopian Injera with Lentils

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A traditional Ethiopian flatbread made from teff flour, served with a spiced lentil stew for a wholesome, naturally gluten-free meal.

Ingredients

Scale
  • 2 cups teff flour
  • 2 1/2 cups water
  • 1/4 tsp salt
  • 1 cup red lentils, rinsed
  • 3 cups vegetable broth or water
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp berbere spice blend
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • Salt, to taste

Instructions

  1. In a large bowl, combine teff flour and water. Cover and let ferment at room temperature for 24–48 hours until slightly bubbly and tangy.
  2. After fermenting, stir in salt. Heat a non-stick skillet over medium heat. Pour a thin layer of batter into the skillet, swirl to coat evenly, and cook for 1–2 minutes until holes form on the surface. Do not flip. Remove and keep warm. Repeat with remaining batter.
  3. For the lentils, heat vegetable oil in a pot over medium heat. Add onions and sauté until golden brown.
  4. Add garlic and ginger; cook for 1–2 minutes until fragrant.
  5. Stir in berbere spice and tomato paste, cooking for 1–2 minutes.
  6. Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
  7. Season with salt to taste and serve the lentils on top of or alongside injera.

Notes

  • Fermentation time for injera can vary depending on room temperature.
  • Use a well-seasoned non-stick skillet or a specialized mitad griddle for best results.
  • Adjust berbere spice to taste for more or less heat.

Nutrition

Keywords: Ethiopian injera, lentil stew, teff bread, berbere spice, vegan Ethiopian recipe

Find it online: https://zesticook.com/ethiopian-injera-with-lentils/