Ethiopian Lentil Stew with Injera recipe - ingredients, nutrition and when to eat it
Ethiopian lentil stew is a thick, hearty dish simmered with onions and berbere spice.
Ethiopian lentil stew is a thick, hearty dish simmered with onions and berbere spice. Serve it with tangy, soft injera and scoop them up together; the warm spice flavors pair nicely with the bread’s bright fermented taste. It’s a lovely choice when you’re in the mood for something different for lunch or dinner.
World cuisine · 40 minutes to cook
Tips: If the stew is too thick, add vegetable broth or water a tablespoon or two at a time until it reaches the consistency you like.
Tips: Berbere spice blends vary in heat. Start with a little, taste, and adjust as needed.
Tips: Warm the injera briefly rather than cooking it for long to keep it soft.
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Ingredients (1 serving)
- Cooked lentils — 1 cup
- Injera — 1 sheet
- Onion — 0.5 pc
- Berbere spice blend — 1 tsp
- Tomato paste — 1 Tbsp
- Garlic — 1 clove
- Ginger — 0.5 tsp
- Olive oil — 1 Tbsp
- Vegetable broth — 0.8 cup
- Salt — 0.3 tsp