Vegan Injera Chips with Spiced Dip

Ingredients

• 4 pieces Injera bread
• 2 tablespoons Olive oil
• 1/4 teaspoon Salt
• 1/2 cup Red lentils
• 1 cup Water
• 1 teaspoon Berbere spice
• 1/4 cup Onion
• 1 clove Garlic
• 1 teaspoon Lemon juice

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut the injera into triangles or chip-like shapes.
3. 3Toss the injera pieces with olive oil and salt. Spread them in a single layer on a baking sheet.
4. 4Bake for 10-15 minutes, or until crispy and golden brown.
5. 5For the dip: Rinse the lentils and cook in water until soft, about 15 minutes.
6. 6Sauté the chopped onion and garlic in a pan until translucent.
7. 7Add the cooked lentils, berbere spice, and lemon juice to the pan. Simmer for 5 minutes.
8. 8Blend the mixture until smooth. Serve the dip with the injera chips.

Related Guides