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44Ingredients
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups red lentils
- 1 medium yellow onion (minced)
- 4 cloves garlic (minced)
- 1 Tbsp. freshly grated ginger
- 3 Tbsp. Berbere spice mix
- 1/2 cup tomato puree
- 4 cups stock (or water)
- salt (to taste)
- 2 Tbsp. olive oil
- 3 Tbsp. paprika
- 4 1/2 tsp. cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. tumeric
- 1 tsp. ground ginger
- 1 tsp. ground coriander
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground clove
- 1/4 tsp. ground cardamom
- 1 cup yellow split peas (or green)
- 1 small yellow onion (minced)
- 2 whole garlic cloves
- 1 1/2 tsp. freshly grated ginger
- 1 1/2 tsp. tumeric
- 1/4 tsp. ground cardamom (or 1 cardamom pod)
- 3 cups vegetable stock (or water)
- 2 Tbsp. olive oil
- salt (to taste)
- 5 cups collard greens (fresh, chopped)
- 1 small yellow onion (minced)
- 3 cloves garlic (minced)
- 1 serrano chili (or jalapeno, minced)
- 1 Tbsp. freshly grated ginger
- 1/2 cup stock (or water)
- 2 Tbsp. olive oil
- salt (to taste)
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1/2 tsp. baking soda
- 4 cups club soda
- 1/4 cup white vinegar
- 1 lemon juice
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Reviews(2)
Yummly User 5 years ago
i made this tonight. it was delicious and tasted authentic. the only ingredient i changed was for the injera. i used 1 cup of dark brown 100% teff flour, 1 cup if AP flour & 1 cup of whole wheat flour, instead if 2 cups of wheat flour and 1 cup of AP flour. it looked, tasted and had the same texture just like the ones they make in an Ethiopian restaurants, just not as sour. most of my family loved it. will save this recipe with my favorites.
Yummly User 5 years ago
this was delicious. will definitely make again.