Ethiopian Injera and Stews

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Salt - To taste
• Olive oil - 2 tablespoons
• Vegetable broth - 4 cups
• Red lentils - 1 cup, rinsed
• Cabbage - 1/2 small head, shredded
• Carrots - 2 medium, sliced
• Potatoes - 2 medium, diced
• Tomatoes - 2 medium, chopped
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Berbere spice blend - 2 tablespoons
• Injera batter - 2 cups

Let's Get Started

1. Prepare the injera batter according to the package instructions and let it ferment for at least 24 hours.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
4. Add the berbere spice blend and cook for another minute to release its flavors.
5. Add the chopped tomatoes, diced potatoes, sliced carrots, shredded cabbage, and rinsed red lentils to the pot.
6. Pour in the vegetable broth and season with salt to taste. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables and lentils are tender.
7. While the stews are simmering, heat a non-stick skillet over medium heat.
8. Pour a ladleful of the injera batter onto the skillet and spread it into a thin, round shape. Cook for a few minutes until bubbles form on the surface and the edges start to lift.
9. Remove the injera from the skillet and repeat the process with the remaining batter.
10. Serve the injera with the stews, allowing guests to tear off pieces of injera and use them to scoop up the stews.
11. Garnish with fresh cilantro and enjoy the delicious flavors of Ethiopian cuisine!

Dietary Info

• Dish Type: Main Course
• Prep Time: 60 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 10g
• Carbs: 70g
• Protein: 15g
• Sodium: 800mg
• Sugar: 5g