Ethiopian Vegetarian Fasolia with Injera: A Culinary Journey through Tradition and Taste

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups red lentils, washed and drained 4 cups water 1 large onion, finely chopped 2 cloves garlic, minced 1 tablespoon ginger, grated 1 tablespoon berbere spice mix 1 teaspoon ground cumin 1 teaspoon ground turmeric Salt to taste 4 cups injera batter (prepared) Olive oil for cooking

Instructions

1. In a large pot, combine the lentils and water. Bring to a boil, then lower the heat and simmer until the lentils are tender but not mushy, about 20 25 minutes. Set aside.
2. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, approximately 3 4 minutes.
3. Stir in the berbere spice mix, cumin, turmeric, and salt to taste. Cook for another 2 3 minutes, allowing the flavors to meld.
4. Combine the onion mixture with the cooked lentils, stirring well to incorporate all the ingredients. Let the fasolia simmer gently for about 5 7 minutes.
5. While the fasolia is simmering, prepare the injera by cooking it according to your preferred method.
6. To serve, place a large piece of injera on a serving platter and drizzle with olive oil. Top with a generous portion of fasolia. Repeat for each person's plate.

Chef’s Insight

To ensure the perfect consistency of the fasolia, monitor the lentils while cooking and adjust the water as needed.

Notes

This recipe requires advance preparation for the injera batter.