Vegan Ethiopian Breakfast Feast: Injera with Spicy Berbere Vegetable Stew and Avocado-Tomato Salsa

Allergens

Wheat (gluten) in injera

Ingredients

• 2 cups teff flour
• 3 cups water
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• 2 cups red lentils, washed and drained
• 3 cups water
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon berbere spice mix
• 1 cup tomato puree
• 2 large ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. a. Prepare the injera: In a large bowl, mix teff flour, water, and salt. Cover and let it sit for at least an hour. Pour the batter into a thin blending pancake on a preheated griddle and cook until bubbles appear on the surface. Repeat to make more injera. b. Make the berbere vegetable stew: In a large pot, heat 2 tablespoons of oil over medium heat. Add onions and garlic, sauté for 3 minutes until softened. Stir in the berbere spice mix and cook for another minute. Add lentils and water, bring to a boil, then reduce heat and simmer until lentils are tender. c. Prepare the avocado tomato salsa: In a bowl, combine avocados, cherry tomatoes, cilantro, lemon juice, salt, and pepper. Mix well.

Chef’s Insight

The flavors of the dish come alive when enjoyed together, so don't be shy about mixing the stew and salsa into the injera.

Notes

This recipe is vegan and gluten-free adaptable.