Ethiopian Vegetarian Breakfast Feast: Injera and Sesame-Spiced Veggies
This Ethiopian Vegetarian Breakfast Feast recipe combines spongy injera with lentil stew and sesame-spiced veggies to create a mouthwatering, aromatic meal perfect for food enthusiasts seeking a unique culinary adventure.
Allergens
Gluten (from teff flour)
Ingredients
- 2 cups teff flour 3 cups water 1 tbsp oil 1 cup red lentils, rinsed and drained 2 cups water 1 onion, diced 3 cloves garlic, minced 2 tbsp berbere spice mix 2 cups vegetables (e.g., carrots, bell peppers, kale) Salt and pepper to taste
Instructions
- a. Prepare the injera by mixing teff flour with water until smooth. Let it rest for 1 hour before pouring onto a hot griddle and cook until bubbly. b. Cook the lentils in 2 cups of water until softened, then mash them to create a thick stew like consistency. c. Sauté onions, garlic, and vegetables with berbere spice mix until tender and aromatic.
Chef’s Insight
This recipe highlights Ethiopia's rich culinary traditions while offering a healthy and flavorful vegetarian option.
Notes
Adjust the spiciness of the dish according to personal preference by altering the amount of berbere used.