“Mesmerizing Ethiopian Vegan Feast: Injera with Lentil Stew & Gomen”

Allergens

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Ingredients

• 2 cups teff flour 1/4 cup vegetable oil, divided 1 cup red lentils 3 cups water 1 large onion, chopped 2 cloves garlic, minced 1 tbsp ginger, grated 1 tsp ground cumin 1 tsp turmeric 1/2 tsp ground cardamom Salt and pepper, to taste 2 bunches collard greens, chopped

Instructions

1. Prepare injera: Combine teff flour with water in a bowl and let it sit overnight to ferment. The next day, strain the batter using a fine mesh sieve and cook each pancake on a hot griddle until bubbles form on the surface. Set aside.
2. For lentil stew: Heat 2 tbsp of oil in a saucepan over medium heat. Add chopped onion and sauté until translucent. Stir in garlic, ginger, cumin, turmeric, cardamom, salt, and pepper. Cook for 1 minute.
3. Add lentils to the mixture, followed by water. Bring to a boil, then reduce heat and simmer until lentils are tender.
4. In another saucepan, heat remaining oil over medium heat and sauté collard greens with a pinch of salt until wilted. Set aside.
5. Arrange injera on a platter, top with lentil stew and Gomen. Serve immediately.

Chef’s Insight

Injera offers a unique mouthfeel that complements the hearty lentil stew and nutritious Gomen.

Notes

Enjoy this meal with a side of Ethiopian coffee for an authentic experience.