Ethiopian Injera with Berbere Lentil Stew
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
For the Berbere Lentil Stew
For the Garnishes
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.
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
Ethiopian Injera with Berbere Lentil Stew
Ethiopian Injera with Berbere Lentil Stew
Plating & Serving
Arrange Injera on a large platter and place a ladle full of Berbere lentil stew in the center, garnished with cilantro and lemon wedges on the side.