Ingredients
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For the Injera:
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1 cup teff flour
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1 cup water
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1/4 teaspoon active dry yeast
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1/2 teaspoon salt
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For the Lentil Stew:
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1 cup red lentils, rinsed and drained
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/4 teaspoon paprika
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1 Salt and pepper to taste
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1 Fresh cilantro, chopped, for garnish
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1 Lemon wedges, for serving
Directions
Serve your vegan Ethiopian injera breakfast by placing a portion of injera on a plate and spooning the lentil stew over it. Garnish with fresh cilantro and a squeeze of lemon juice.
Adjust the spice level to your preference by adding more or less paprika or chili powder to the lentil stew. Injera batter requires advance preparation, so plan accordingly for fermentation time.
Steps
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1
Done
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For the Injera: |
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2
Done
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In a mixing bowl, combine the teff flour, water, yeast, and salt. Stir well to form a smooth batter. |
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3
Done
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Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours. The batter will ferment and bubble during this time. |
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4
Done
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Heat a non-stick skillet or injera pan over medium-high heat. Pour a ladleful of the fermented batter onto the pan, swirling it around to create a thin, pancake-like injera. Cook until the edges start to lift and the surface is dry, which should take about 2-3 minutes. There's no need to flip it. |
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5
Done
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Repeat the process until you've made all the injera. Stack them on a plate, covering each with a clean cloth to keep them moist. |
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6
Done
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For the Lentil Stew: |
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7
Done
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In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent. |
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8
Done
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Add the cumin, coriander, turmeric, and paprika. Stir for a minute to toast the spices. |
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9
Done
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Add the rinsed lentils and enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened. Season with salt and pepper to taste. |
