Ethiopian Vegetarian Injera Wraps with Lentil Stew and Atkilt

Allergens

Contains no common allergens unless specified.

Ingredients

• For Injera: 2 cups all
• purpose flour 1 cup whole wheat flour 1/4 teaspoon salt 1 tablespoon yeast 2 1/2 cups warm water For Lentil Stew: 1 cup green lentils, rinsed and drained 1 onion, finely chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika Salt and pepper, to taste For Atkilt: 2 cups shredded cabbage 1 cup grated carrots 1/4 cup chopped fresh parsley 1 tablespoon olive oil Salt and pepper, to taste

Instructions

1. Combine flours, salt, and yeast in a large bowl. Gradually add warm water, whisking until smooth and bubbly. Cover the bowl and let it sit overnight. Pour the batter onto a greased griddle and cook over medium heat until golden brown and holes appear on the surface. Repeat for all servings. Bring lentils, 3 cups water, and seasonings to a boil in a saucepan. Reduce heat, cover, and simmer until lentils are tender, about 20 minutes. Set aside to cool slightly before serving. Heat oil in a pan over medium heat. Add onions and garlic, sautéing until softened. Stir in cabbage, carrots, parsley, salt, and pepper, cooking for 5 minutes or until tender.

Chef’s Insight

The combination of flavors and textures in this dish highlights the rich culinary tradition of Ethiopia.

Notes

Adjust seasonings to personal preference.