Delectable Ethiopian Vegetarian Feast: Lentil Stew & Injera Trio (Injera, Shiro, and Atakilt Wot)

Allergens

N/A (gluten-free, dairy-free)

Ingredients

• 1 cup green lentils
• 3 cups water
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse green lentils under cold water and drain.
2. In a large pot, bring lentils and water to a boil. Reduce heat and simmer until tender but not mushy, approximately 20 30 minutes. Season with salt and pepper.
3. In a separate pan, heat olive oil over medium heat. Add onions and sauté until golden brown.
4. Stir in garlic, ginger, turmeric, cumin, paprika, cardamom, and cloves. Cook for 2 3 minutes or until fragrant.
5. Carefully combine the cooked lentils with the spiced onions, stirring to mix well. Simmer for an additional 10 minutes.
6. Serve hot over a trio of injera, garnished with fresh cilantro.

Chef’s Insight

The secret to perfectly cooked lentils is to maintain a gentle simmer and avoid overcooking them, which can result in mushy texture.

Notes

This recipe can be prepared gluten-free by using a gluten-free injera recipe.