Spiced Red Lentil Stew with Injera-Style Flatbread

Ingredients

• red lentils200g
• onion, finely diced1 large
• garlic, minced4 cloves
• fresh ginger, grated1 tbsp
• berbere spice mix2 tbsp
• tomato paste2 tbsp
• vegetable oil3 tbsp
• water600ml
• teff flour100g
• all-purpose flour100g
• active dry yeast1 tsp
• lukewarm water250ml
• salt1 tsp
• cayenne pepper (optional)1/2 tsp

Directions

1. 1

   Rinse the red lentils in cold water until the water runs clear. Set aside.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until golden brown, about 8 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

3. 3

   Add the berbere spice mix and tomato paste to the pot. Cook for 2 minutes, stirring constantly to toast the spices and deepen the flavor.

4. 4

   Pour in the water and bring to a gentle boil. Add the rinsed lentils, reduce heat to low, and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew thickens. Season with salt and cayenne if desired.

5. 5

   Meanwhile, prepare the flatbread: In a bowl, whisk together teff flour, all-purpose flour, yeast, and 1/2 tsp salt. Gradually add the lukewarm water, whisking until smooth. Cover and let rest for 20 minutes.

6. 6

   Heat a non-stick skillet over medium heat. Pour a ladleful of the batter and swirl to form a thin, round pancake. Cook for 2 minutes until bubbles form and the top looks dry, then flip and cook 30 seconds more. Repeat with remaining batter.

7. 7

   Serve the lentil stew warm, accompanied by the flatbreads. Tear pieces of bread to scoop up the stew, Ethiopian-style.