Ethiopian Berbere Lentil Stew with Injera-Style Flatbread
Red lentils simmered with onions, garlic, ginger, tomato puree and warm spices, thickened and served with fermented flatbread batter.
- 300 g red lentils
- 2 large white onions
- 6 cloves garlic cloves
- 30 g fresh ginger
- 3 tbsp tomato puree
- 2 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 800 ml vegetable stock
- 200 g plain flour
- 100 g buckwheat flour
- 1 tsp active dry yeast
- 4 tbsp olive oil
- 2 tsp sea salt
- 30 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Mix flours, yeast, and 1 tsp salt in a bowl. Add 350ml warm water and whisk until smooth. Cover and let ferment at room temperature for 2-3 hours until bubbly.
- Step 2
Meanwhile, finely dice onions and sauté in 2 tbsp olive oil over medium heat for 8-10 minutes until golden.
- Step 3
Add minced garlic and ginger, cook 2 minutes until fragrant.
- Step 4
Stir in tomato puree and cook 3 minutes. Add all spices and cook 1 minute until aromatic.
- Step 5
Add rinsed red lentils and vegetable stock. Bring to boil, then simmer covered for 25-30 minutes until lentils break down.
- Step 6
Season with remaining salt and simmer uncovered 10 minutes until thick. Stir in half the fresh coriander.
- Step 7
Heat a non-stick pan over medium heat. Pour thin layer of batter to make crepe-like flatbreads. Cook 2-3 minutes until bubbles form and edges lift.
- Step 8
Serve lentil stew hot, garnished with remaining coriander, alongside warm flatbreads.
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