Injera with Misir Wat
Ethiopian red lentil stew served on sourdough flatbread.
- prep 10 min
- cook 40 min
- total 50 min
- serves 4
- intermediate
- vegan
- Ethiopia
Ingredients
- 300 g red lentils
- 2 piece onion
- 20 g berbere
- 4 clove garlic
- 4 piece injera
- 40 ml oil
Steps
- Sauté onion until soft.
- Add garlic and berbere.
- Stir in lentils and water.
- Simmer 30 minutes until creamy.
- Serve on injera.
≈ 380 kcal · 18 g protein · 58 g carbs · 10 g fat — per serving, estimate