“Sensational Ethiopian Vegan Dinner: Miso-Infused Injera with Lentil Stew & Avocado Salsa”

Allergens

Wheat

Ingredients

• 1 cup whole wheat flour
• 1 cup all
• purpose flour
• 3 cups water
• 2 tbsp white miso paste
• 1/2 tsp salt
• 1 cup green lentils
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups vegetable broth
• 1 avocado, diced
• 1/4 cup tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the injera by combining whole wheat flour, all purpose flour, water, miso paste, and salt in a large bowl. Mix until well combined, then let sit for an hour before baking. Pour batter onto a preheated griddle, swirling to create thin crepes. Cook until holes form on the surface of the injera.
2. In a saucepan, sauté onion, garlic, and ginger in 1 tbsp oil over medium heat until softened. Add lentils and vegetable broth, then bring to a boil. Reduce heat, cover, and let simmer for 20 minutes, or until lentils are tender.
3. For the avocado salsa, simply combine diced avocado, tomato, red onion, lemon juice, salt, and pepper in a bowl.

Chef’s Insight

Miso paste adds depth to the injera's flavor while keeping it vegan-friendly.

Notes

Serve with additional injera on the side for scooping up the delicious stew.