Ethiopian

Fenugreek and Cumin Spiced Lentil Doro Wat with Injera

Name: Fenugreek and Cumin Spiced Lentil Doro Wat with Injera
Total time: 182 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cup teff flour; 1 cup water; 1 cup red lentils; 1 onion, diced; 2 tbsp berbere spice; 2 tbsp tomato paste; 1 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground fenugreek; 1/2 tsp ground cumin

Introduces a nutty, slightly bitter note with fenugreek and cumin.

182 minutes4 servings

Method

Combine fenugreek and cumin with the lentils and other spices before simmering.
Mix teff flour and water to make a thin batter. Let rest 24 hours.
In a pot, cook onions in oil until golden. Add lentils, berbere, tomato paste, cumin, and coriander.
Simmer 30 minutes until thickened. Add water as needed.
Serve with warm injera.

Mains Vegetarian Sides

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