Looking for a unique flavor experience? This Vegan Ethiopian Injera with Lentil Stew is just what you need!
This dish is not only easy and quick to whip up but also packed with healthy ingredients that will fuel your day. Injera, a spongy flatbread, is the perfect base for the hearty lentil stew, making every bite satisfying and delicious.
The best part? You can customize the spices and veggies to fit your mood and pantry. So, grab your ingredients and let’s dive into this journey of Ethiopian flavors!
Serving and Pairing Suggestions
Serve your Vegan Ethiopian Injera with a generous scoop of lentil stew right on top for a hearty meal. It’s ideal for sharing, so gather your friends for a fun communal dining experience.
If you’re looking to create a complete Ethiopian feast, consider pairing this dish with Savory Spinach and Feta Pancakes or a refreshing Minty Lavender Chamomile Tea.
Want to get crafty? You might even try making Vegan Sushi Rolls to complement the bold flavors of the stew. Get creative and mix and match!
Tips and Notes
- Prepare Ahead: Make the lentil stew the day before for richer flavors.
- Spice It Up: Adjust the spice level according to your preference. Add more chili for heat or keep it mild.
- Show Off the Color: Add colorful veggies to the lentil stew like bell peppers or carrots for added nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Final Call to Action
Dive into making this Vegan Ethiopian Injera with Lentil Stew! It’s packed with flavor and sure to impress. Explore more of our recipes to keep your culinary adventures fresh and fun.
Vegan Ethiopian Injera with Lentil Stew
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.