Livestream: Ethiopian/Eritrean Injera and Spicy Lentils

teff flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour is gluten-free and nutritious, while whole wheat flour is more affordable.

berbere spice

🥗Healthier: cayenne pepper + cumin

💰Cheaper: chili powder

Cayenne and cumin mimic the heat and depth of berbere, while chili powder is widely available.

Mix teff flour, self-rising flour, and barley flour in a bowl.

Drain the water from the fermented teff flour mixture, keeping the water for later use.

Combine the flours with enough water to create a batter, mixing until smooth.

Let the batter sit for half an hour to thicken.

Boil one cup of water for the lentils.

In a separate pot, heat vegetable oil over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and ginger, cooking for another minute.

Add red lentils, diced tomato, and berbere spice; mix well.

Pour in boiling water to cover lentils and simmer until tender.

Season with salt, black pepper, and lemon juice to taste.

Serve spicy lentils over injera, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary