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Vegan Ethiopian Injera with Lentil Stew

Vegan Ethiopian Injera with Lentil Stew

This traditional Ethiopian dish features injera, a fermented flatbread that serves as the perfect base for a hearty lentil stew. Made with teff flour, injera is gluten-free and packed with nutrients, delivering a unique tangy flavor that complements the spicy lentils splendidly. Enjoy this delightful vegan meal that is both satisfying and nutritious.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Ethiopian, Main Course, Vegan
Cuisine Ethiopian
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 Mixing bowl
  • 1 Non-stick skillet or griddle
  • 1 Ladle
  • 1 Whisk
  • 1 Saucepan

Ingredients
  

  • 2 cups teff flour - gluten-free flour with a nutty flavor
  • 3 cups water - use filtered water for best results
  • 1/2 teaspoon salt - for flavor
  • 1 tablespoon oil - for cooking injera
  • 1 cup lentils - red or green, rinsed and drained
  • 1 onion - finely chopped
  • 2 cloves garlic - minced
  • 1 teaspoon ginger - grated
  • 2 tablespoons berbere spice - for authentic flavor
  • 1 can diced tomatoes - about 14 ounces
  • 2 cups vegetable broth - for cooking lentils
  • Salt and pepper - to taste

Instructions
 

  • In a mixing bowl, combine teff flour, water, and salt. Whisk until smooth, cover, and let sit at room temperature for 12-24 hours to ferment.
  • In the meantime, heat a saucepan over medium heat. Add onion, garlic, and ginger, and sauté until soft.
  • Stir in lentils and berbere spice, cooking for 1-2 minutes until fragrant.
  • Add diced tomatoes and vegetable broth, bring to a boil, and reduce to a simmer until lentils are tender, about 20 minutes.
  • Once the batter has fermented, heat a non-stick skillet or griddle. Pour a ladle of batter onto the hot surface, swirling to create an even layer.
  • Cover and cook until bubbles form and the edges lift slightly, about 2-3 minutes. Do not flip. Repeat with remaining batter.
  • Serve the injera warm topped with the lentil stew, allowing guests to use the injera for scooping.

Notes

For the best results, allow the injera batter to ferment overnight to develop flavor.
You can substitute teff flour with a mix of whole wheat flour and all-purpose flour if teff is unavailable, though the texture will differ slightly.
Consider adding various spices like turmeric and cumin to the lentil stew for added depth of flavor.

Nutrition

Serving: 1serving of injera with lentil stewCalories: 300kcalCarbohydrates: 52gProtein: 15gFat: 5gSaturated Fat: 0.5gSodium: 300mgFiber: 15gSugar: 5g
Keyword Ethiopian food, Flatbread, injera, lentil stew, Vegan
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