Ethiopian Injera Bread with Misir Wot (Lentil Stew)

Ingredients

• 2 cups Teff Flour
• 3 cups Water
• 1 cup Red Lentils
• 3 cups Water (for Lentils)
• 2 tablespoons Vegetable Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Berbere Spice Blend
• 2 tablespoons Tomato Paste
• 1/2 teaspoon Salt

Instructions

1. 1For the Injera: Combine teff flour and water in a bowl. Cover and let it ferment at room temperature for 2-3 days, stirring daily.
2. 2After fermentation, the batter should be bubbly and slightly sour. Heat a large non-stick skillet or crepe pan over medium heat.
3. 3Pour 1/2 cup of the batter onto the hot skillet, swirling to create a thin, even layer. Cook for 2-3 minutes, or until the injera is cooked through and has small bubbles on the surface.
4. 4Remove the injera from the skillet and set aside. Repeat with the remaining batter.
5. 5For the Misir Wot: Rinse the red lentils.
6. 6In a medium saucepan, heat the vegetable oil over medium heat.
7. 7Add the chopped onion, minced garlic, and grated ginger and sauté for 5 minutes, or until softened.
8. 8Add the berbere spice blend and tomato paste and cook for 1 minute, or until fragrant.
9. 9Add the rinsed red lentils, water, and salt to the saucepan.
10. 10Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened.
11. 11Serve the misir wot hot with a gluten-free flatbread.

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