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5 from 1 vote

Ethiopian Spiced Lentils (Misir Wat) & Quick Injera

Total Time45 minutes
Course: Main Course
Cuisine: African, Ethiopian
Keyword: African, Ethiopian, Vegan
Servings: 4 people
Cost: 30

Equipment

Ingredients

Quick Injera Mix:

Proteins (choose 1):

Instructions

Cook Berbere Sauce

  • In a medium sauce pot, combine the red lentils, hot kulet or mild tumeric sauce, and 2 ½ cups of water. If using shredded chicken, combine with sauce and ½ cup of water.
  • Stir well and bring to a simmer on medium heat, covered.
  • Continue with recipe while the sauce simmers...

Make the Injera Batter

  • Empty the quick injera mix into a large mixing bowl and stir until the color is uniform.
  • Gently pour in 1 carbonated water, ½ cup of water, and vinegar. Whisk for a full 5 minutes (important: this softens the teff and creates a smooth spongy texture). Mix in the 2nd carbonated water.
  • Stir the simmer sauce, reduce heat to low, cover, and cook lentils for 25 min. or until soft. Note: Chicken may require less time.

Make Quick Injera

  • Heat a 10-inch nonstick frying pan (with a lid) on medium-low and coat with cooking spray or oil. You’ll also need an old, clean cloth or dish towel.
  • Make injera the way you would a pancake; pour ⅓ cup of batter into the center of the frying pan and swirl to distribute.
  • Line your lid with the cloth (be extremely careful that the towel does not catch fire!), cover, and cook pancake for 1.5-2 minutes until the top is dry and the bottom is golden brown.

..And Repeat..And Repeat...

  • Use a spatula to lift pancake onto a paper towel-lined cooling plate.
  • Spray the pan and stir batter before you make each pancake and repeat for the remaining batter. We use a smartphone timer!
  • Tips: you will likely donate the first few pancakes to the injera gods - it’s okay! Since every stovetop is different, experiment with temperatures between medium-low to low and cook batter between 1-2 minutes. If your pan is larger than 10’’, try adding more than ⅓ cup of batter.

Plate Your Creation

  • Place one injera on each serving plate.
  • Roll up the remaining injera and serve on a side plate.
  • Taste the lentils and berbere sauce to make sure they are soft. Remove from heat, stir, and place a spoonful into the center of each injera plate.

Enjoy!

  • To eat, rip injera into 2 inch pieces and use as a utensil for eating the berbere sauce.
  • At the end of the meal, you can eat your injera plate!
  • Enhance your experience with an Ethiopian music playlist (takeoutkit.com/playlists).
  • Mälkam məgəb “good feasting”!