African > Ethiopian

Spiced Lentil Injera Recipe

Ingredients with Measurements:
- 1 cup of red lentils
- 2 cups of water
- 1 cup of all-purpose flour
- 1 cup of teff flour
- 1 teaspoon of active dry yeast
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 2 tablespoons of olive oil
- 2 cups of water
- Salt and pepper to taste

Special equipment needed:
- Blender or food processor
- Non-stick skillet or griddle
- Mixing bowl
- Measuring cups and spoons
- Spatula

Step-by-step instructions:

1. Rinse the red lentils and place them in a blender or food processor with 2 cups of water. Blend until smooth.

2. In a mixing bowl, combine the all-purpose flour, teff flour, yeast, salt, cumin, coriander, paprika, cinnamon, ginger, and cloves. Mix well.

3. Add the lentil puree to the flour mixture and stir until well combined. Cover the bowl with a clean towel and let it rest for 30 minutes.

4. Heat a non-stick skillet or griddle over medium heat. Brush it with a little bit of olive oil.

5. Pour 1/4 cup of the batter onto the skillet and spread it evenly with a spatula. Cook for 2-3 minutes or until the edges start to curl up.

6. Flip the injera and cook for another minute or until lightly browned. Repeat with the remaining batter.

7. In a saucepan, bring 2 cups of water to a boil. Add the salt and pepper to taste.

8. Add the cooked lentils to the saucepan and stir well. Let it simmer for 10-15 minutes or until the lentils are tender.

9. Serve the spiced lentil injera with the lentil stew on top.


Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Skillet or griddle: Medium heat
Lentil stew: Boiling
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 60g
Protein: 15g
Fiber: 12g
Sodium: 500mg

Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use whole wheat flour instead of all-purpose flour.
- If you don't have teff flour, you can use more all-purpose flour.
- You can use any type of oil instead of olive oil.

Variations:
- You can add chopped vegetables to the lentil stew, such as carrots, celery, and onions.
- You can add different spices to the lentil stew, such as turmeric, chili powder, and garam masala.
- You can add chopped herbs to the injera batter, such as parsley, cilantro, and basil.

Tips and tricks:
- Make sure to blend the lentils until they are completely smooth to avoid lumps in the batter.
- Use a non-stick skillet or griddle to prevent the injera from sticking.
- Adjust the amount of water in the lentil stew to achieve the desired consistency.
- Store the leftover injera and lentil stew separately in airtight containers in the fridge for up to 3 days.

Storage instructions:
Store the leftover injera and lentil stew separately in airtight containers in the fridge for up to 3 days.

Reheating instructions:
Reheat the injera in the microwave or in a skillet over low heat. Reheat the lentil stew in a saucepan over low heat, adding a little bit of water if necessary.

Presentation ideas:
Serve the spiced lentil injera on a large platter with the lentil stew on top. Garnish with chopped herbs and a drizzle of olive oil.

Garnishes:
Chopped herbs, such as parsley, cilantro, and basil.

Pairings:
Spiced lentil injera pairs well with a side salad or steamed vegetables.

Suggested side dishes:
- Mixed greens salad with lemon vinaigrette
- Roasted vegetables, such as carrots, broccoli, and cauliflower
- Steamed green beans with garlic and lemon

Troubleshooting advice:
- If the injera batter is too thick, add a little bit of water until it reaches the desired consistency.
- If the injera sticks to the skillet or griddle, brush it with a little bit of oil before pouring the batter.
- If the lentil stew is too thick, add more water until it reaches the desired consistency.

Food safety advice:
- Make sure to rinse the lentils before blending them.
- Store the leftover injera and lentil stew separately in airtight containers in the fridge for up to 3 days.

Food history:
Injera is a traditional Ethiopian flatbread made from teff flour. It is a staple food in Ethiopian cuisine and is often served with stews and curries. Lentils are also a common ingredient in Ethiopian cuisine and are used in a variety of dishes.

Flavor profiles:
The spiced lentil injera has a slightly sour and tangy flavor from the fermentation of the batter. The lentil stew is savory and spicy with a blend of aromatic spices.

Serving suggestions:
Serve the spiced lentil injera as a main dish for lunch or dinner. It is also a great option for a vegetarian or vegan meal.

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Region: Ethiopian

Taste: Spicy, Tangy, Savory, Nutty, Earthy