Spicy Ethiopian-Inspired Vegan Lunch
Introduction
Today's lunch is a spicy Ethiopian-inspired dish that will tantalize your taste buds with its rich flavors and aromatic spices. Get ready to embark on a culinary journey through Africa with this vibrant and flavorful meal!
Ingredients
- 1 cup teff flour
- 1 1/2 cups water
- 1 cup red lentils
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp berbere spice blend
- 1 tbsp tomato paste
- Salt, to taste
- Oil, for cooking
Instructions
- In a bowl, mix teff flour and water to make the injera batter. Let it sit for at least 6 hours.
- In a pan, sauté onions, garlic, and ginger until fragrant.
- Add berbere spice blend, tomato paste, and cook for a few minutes.
- Add red lentils and enough water to cover. Simmer until lentils are tender.
- Heat a non-stick pan, pour a ladle of the injera batter, spread it thinly, and cook on one side.
- Serve the injera with the spicy lentil stew on top.
Enjoy the explosion of African spices and flavors in every bite of this delicious vegan dish. Perfect for spice lovers and those looking to explore the diverse cuisine of the continent.
Nia
| Nutritionfacts | Calories: 320, Total Fat: 2g, Sodium: 480mg, Total Carbohydrate: 65g, Protein: 15g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Gluten (teff flour) |