Ethiopian food - Lamb on the bone & lentil Recipe - Amharic English Misir sega injera

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika can mimic the heat and flavor of berbere.

red lentils

🥗Healthier: green lentils

💰Cheaper: dried split peas

Green lentils are nutritious and often less expensive.

injera

🥗Healthier: whole wheat flatbread

💰Cheaper: tortillas

Whole wheat flatbread offers a similar texture with more fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides health benefits while canola is cost-effective.

Prepare injera batter by mixing teff flour and water, then let it ferment for 1-3 days until bubbly.

Heat a large skillet over medium heat and pour a ladle of injera batter, swirling to form a thin layer.

Cook injera for 2-3 minutes until bubbles form, then cover and steam for an additional minute.

Remove injera from the skillet and set aside, repeating with remaining batter.

Rinse red lentils under cold water and drain.

Heat vegetable oil in a pot over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in chopped tomatoes and berbere spice, cooking until tomatoes soften, about 3-4 minutes.

Add rinsed lentils and water, bringing to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.

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

Serve the spicy lentils on top of injera, garnished with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary