Ethiopian Spiced Lentil Stew with Injera & Vegetable Salad: A Vegan Feast!

Allergens

Wheat (Injera contains gluten)

Ingredients

• 1 cup green lentils
• 2 cups water
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Injera (fermented teff flour pancake)
• Mixed vegetables (carrots, bell peppers, tomatoes, onions)

Instructions

1. Rinse the green lentils and place them in a pot with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender but not mushy, about 20 30 minutes. Season with salt and pepper.
2. In a separate pan, sauté the onion, garlic, and ginger in a little oil over medium heat until softened. Add the spices (cumin, coriander, turmeric, cardamom, cinnamon) and stir well to coat the onions with the spice mixture. Cook for another minute or two, then add the cooked lentils along with the bay leaf. Stir well, and cook for a few more minutes until everything is heated through.
3. Remove from heat, let it rest for 5 10 minutes to allow flavors to meld together. Taste and adjust seasoning if necessary. Discard the bay leaf before serving.
4. To prepare the vegetable salad, wash and chop all vegetables into bite sized pieces. Toss with a simple dressing of olive oil, lemon juice, salt, and pepper. Set aside.
5. Serve the lentil stew atop a piece of injera, garnished with chopped fresh cilantro. Accompany with the vegetable salad on the side. Enjoy your vegan Ethiopian feast!

Chef’s Insight

The key to a flavorful and successful Ethiopian lentil stew is in the spice blend. Don't be afraid to experiment with different ratios or adding additional spices to suit your taste.

Notes

Be sure to use fresh ingredients for optimal flavor, especially when preparing the vegetable salad.