Ethiopian Injera Chips with Lentil Dip

Ingredients

• 2 pieces Injera
• 2 tbsp Olive Oil
• 1 cup Red Lentils
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tbsp Berbere Spice
• 2 cups Vegetable Broth
• 0.5 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2Cut injera into chip-sized pieces.
3. 3Toss injera pieces with olive oil and spread them in a single layer on a baking sheet.
4. 4Bake for 15-20 minutes, or until crispy, flipping halfway through.
5. 5While injera is baking, prepare the lentil dip.
6. 6In a saucepan, sauté diced onion and minced garlic until softened.
7. 7Add red lentils, berbere spice, vegetable broth, and salt.
8. 8Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
9. 9Blend the mixture until smooth using an immersion blender or regular blender.
10. 10Serve injera chips with lentil dip.

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