Ethiopian Vegan Brunch Delight: Spiced Lentil Stew & Injera Pancakes

Allergens

N/A

Ingredients

• 1 cup green lentils, washed
• 3 cups water
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons berbere spice mix
• Salt to taste
• 1 cup all
• purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups water, room temperature
• 1 tablespoon oil, for frying

Instructions

1. In a medium saucepan, combine the lentils and water, bring to a boil, then reduce heat to low and cover. Cook for about 25 minutes or until the lentils are tender but not mushy. Season with salt and set aside.
2. In another pan, sauté onion, garlic, and ginger over medium heat until softened and fragrant. Add berbere spice mix and cook for another minute to release its aroma.
3. Pour the seasoned onion mixture into the lentils and stir well. Let it simmer for 10 minutes before removing from heat.
4. For the injera, whisk together flours, salt, and baking soda in a large bowl. Gradually add room temperature water while stirring to create a smooth batter with bubbles on the surface. Rest the batter for at least 30 minutes to an hour, allowing it to rise slightly.
5. Heat a non stick skillet or griddle over medium heat. Pour in about 1/2 cup of batter and swirl it around to create a thin pancake. Cook until holes appear on the surface and edges start lifting from the pan. Flip and cook for another minute before transferring to a plate. Repeat with remaining batter.
6. To serve, place two injera pancakes on a platter, folding one over the other to create a base layer. Spoon the spiced lentil stew generously over the injera and garnish with fresh herbs if desired.

Chef’s Insight

Use a wooden spatula to lift the injera pancakes easily while flipping them on the skillet, and always add room temperature water to the batter to achieve a perfect consistency.

Notes

The recipe can be doubled for larger gatherings or meal prepping.