Ethiopian Vegan Injera Platter with Lentil Stew, Vegetable Stir-fry, and Tikilina Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• Best when used within 3
• 5 days.

Instructions

1. For Injera:
2. Combine teff flour, water, and salt in a blending bowl. Mix until smooth batter forms. Cover and let it rest for at least an hour or overnight.
3. Heat a non stick skillet over medium heat. Pour 1/3 cup of the batter onto the skillet and spread it evenly with a circular motion. Cook until bubbles form on the surface and the edges lift easily from the pan. Flip and cook for another minute, then transfer to a plate. Repeat until all the batter is used. For Lentil Stew:
4. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 30 minutes or until lentils are tender.
5. Add onion, garlic, tomato paste, cumin, coriander, paprika, salt, and pepper. Cook for another 5 minutes. For Vegetable Stir fry:
6. Heat a skillet or wok over medium high heat. Add 1/4 cup vegetable broth and cook the vegetables until tender but still crisp. Season with salt and pepper. For Tikilina Salad:
7. In a large bowl, combine cabbage, carrots, onion, lemon juice, salt, and pepper. Mix well.

Chef’s Insight

The combination of textures and flavors creates a memorable dining experience that will transport you straight to Ethiopia.

Notes

Use a traditional Ethiopian clay pot for cooking the lentil stew to add an authentic touch.