Ethiopian Vegetarian Platter: Lentil Stew, Injera & Atkilt Wot – A Healthy & Flavorful Feast!

Allergens

Wheat (gluten) in injera.

Ingredients

• 1 cup brown lentils, rinsed and drained
• 2 cups water
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 tablespoon Berbere spice mix
• 1/4 cup vegetable oil
• 2 cups assorted vegetables (carrots, potatoes, and cauliflower)
• 2 cups injera flour (teff flour)
• Salt to taste

Instructions

1. In a medium saucepan, combine lentils, water, onion, garlic, ginger, Berbere spice mix, and salt. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 25 30 minutes. Set aside.
2. In another saucepan, heat oil over medium heat. Add chopped vegetables and cook for 10 minutes or until softened. Stir in the remaining Berbere spice mix and cook for an additional 2 minutes. Set aside.
3. Prepare injera by mixing teff flour with water to create a thick batter. Let it rest for about 30 minutes before pouring onto a hot, oiled griddle. Cook until small holes appear on the surface, then flip and cook for another minute. Repeat until all the batter is used.
4. Assemble the Ethiopian Vegetarian Platter by placing injera at the base of a large serving platter, followed by lentil stew and Atkilt Wot on top. Serve with additional injera on the side for scooping.

Chef’s Insight

The combination of flavors and textures in this Ethiopian Vegetarian Platter is truly unique. Enjoy the richness of lentil stew, the mild spiciness of Atkilt Wot, and the soft, spongy injera.

Notes

Feel free to customize this Ethiopian Vegetarian Platter with your favorite vegetables or spices.