Ethiopian Vegetarian Injera Rolls with Spicy Red Lentil Wot – Easy & Delicious

Allergens

Gluten (Injera contains gluten, but recipe is otherwise vegetarian)

Ingredients

• 2 cups injera flour (teff flour)
• 1/2 cup red lentils, rinsed and drained
• 2 cups water, divided
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cayenne pepper (adjust to taste)
• Salt to taste

Instructions

1. Prepare the injera dough by combining teff flour and water in a bowl. Whisk until smooth, then cover and let it rest for at least 3 hours or overnight for better texture.
2. In a saucepan, bring
3. 5 cups of water to a boil. Add rinsed red lentils and cook for 10 15 minutes until tender. Drain the excess water and set aside.
4. Heat oil in another saucepan over medium heat. Sauté onion until translucent, then add garlic and ginger. Cook for another minute.
5. Add turmeric, cayenne pepper, salt, and cooked red lentils to the pan. Stir well, and cook for 5 more minutes, allowing flavors to meld together.
6. Fill injera rolls with spicy red lentil wot and serve immediately. Enjoy!

Chef’s Insight

The combination of spices in this recipe creates a unique and unforgettable flavor profile, while the soft texture of the injera complements the hearty wot filling.

Notes

Serve this dish with a fresh green salad for added nutrition and color contrast on your plate.