Ethiopian Injera with Berbere Lentil Stew

Name: Ethiopian Injera with Berbere Lentil Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Teff flour; Water; Salt; Red lentils; Onion; Garlic cloves; Ginger; Berbere spice blend; Vegetable broth; Diced tomatoes; Salt; Olive oil; Fresh cilantro; Lemon wedges

Traditional Ethiopian Flatbread Served with a Spicy Lentil Stew

Experience the vibrant flavors of Ethiopia with this authentic Injera paired with a hearty Berbere lentil stew.

1 h 30 min
4
Intermediate

Ingredients

For the Injera Batter

Teff flour

2 cups

Water

3 cups

Salt

1/4 tsp

For the Berbere Lentil Stew

Red lentils

1 cup, rinsed

Onion

1 large, finely chopped

Garlic cloves

3, minced

Ginger

1 tbsp, minced

Berbere spice blend

2 tbsp

Vegetable broth

3 cups

Diced tomatoes

1 can (14 oz)

Salt

To taste

Olive oil

2 tbsp

For the Garnishes

Fresh cilantro

Chopped

Lemon wedges

Preparation

Preparing the Injera Batter

Mix the batter

In a large bowl, mix teff flour with water until a smooth batter forms.

Ferment the batter

Cover the bowl with a towel and let it ferment at room temperature for 24-48 hours. Stir occasionally.

Let the Injera batter ferment longer for a more authentic sour flavor.

Season the batter

Before cooking, stir salt into the batter.

Preparing the Berbere Lentil Stew

Sauté onions

Heat olive oil in a large pot over medium heat. Add onions, and sauté until golden.

Add aromatics and spices

Add garlic, ginger, and Berbere spice, cooking until fragrant.

Cook lentils

Stir in lentils, broth, and tomatoes. Bring to a boil, then reduce to a simmer until lentils are soft.

Cooking Process

Cook Injera

Heat a non-stick skillet over medium-high heat. Pour batter to cover the base, cook until holes form on the surface, and the edges lift.

Use a non-stick pan for easier Injera flipping.

Finish the stew

Adjust seasoning, adding more spices if needed, and simmer until thickened.

Combine & serve

Serve a large piece of Injera with a generous portion of lentil stew on top.

Plating & Serving