Measurements

• For Injera:
• - 2 cups Teff Flour
• - 1/2 cup All-Purpose Flour
• - 1/2 tsp Salt
• - 1/2 tsp Yeast
• - 3 cups Water
• For Lentil Stew:
• - 1 cup Red Lentils
• - 1 Onion, chopped
• - 2 cloves Garlic, minced
• - 1 inch Ginger, minced
• - 2 Tomatoes, chopped
• - 1 Carrot, diced
• - 1 Potato, diced
• - 1 cup Green Beans, chopped
• - 1/2 head Cabbage, chopped
• - 1 cup Spinach
• - 1 tbsp Berbere Spice
• - 1 tsp Turmeric
• - 1 tsp Paprika
• - 1 tsp Cumin
• - 1 tsp Coriander
• - 1/2 tsp Cardamom
• - 1/4 tsp Cayenne Pepper
• - 1/4 tsp Black Pepper
• - 2 tbsp Oil
• - 4 cups Vegetable Broth
• - 1 tbsp Lemon Juice
• For Veggie Stew:
• - 1 Onion, chopped
• - 2 cloves Garlic, minced
• - 1 inch Ginger, minced
• - 2 Tomatoes, chopped
• - 1 Carrot, diced
• - 1 Potato, diced
• - 1 cup Green Beans, chopped
• - 1/2 head Cabbage, chopped
• - 1 cup Spinach
• - 1 tbsp Berbere Spice
• - 1 tsp Turmeric
• - 1 tsp Paprika
• - 1 tsp Cumin
• - 1 tsp Coriander
• - 1/2 tsp Cardamom
• - 1/4 tsp Cayenne Pepper
• - 1/4 tsp Black Pepper
• - 2 tbsp Oil
• - 4 cups Vegetable Broth
• - 1 tbsp Lemon Juice

Preparation Method

• In a large bowl, mix Teff Flour, All-Purpose Flour, Salt, and Yeast.
• Gradually add Water, stirring to form a smooth batter.
• Cover and let it ferment for 1-3 days.
• Heat a non-stick skillet over medium heat.
• Pour a ladle of batter into the skillet, spreading it thinly.
• Cook until bubbles form and the edges lift.
• Remove and repeat with remaining batter.
• For the Lentil Stew, heat Oil in a pot over medium heat.
• Add Onion, Garlic, and Ginger, sauté until fragrant.
• Add Tomatoes, Carrot, Potato, Green Beans, Cabbage, and Spinach.
• Cook for 5 minutes.
• Add Red Lentils, Berbere Spice, Turmeric, Paprika, Cumin, Coriander, Cardamom, Cayenne Pepper, and Black Pepper.
• Stir well.
• Pour in Vegetable Broth and bring to a boil.
• Reduce heat and simmer for 30 minutes or until lentils are tender.
• Stir in Lemon Juice and adjust seasoning if needed.
• For the Veggie Stew, heat Oil in a pot over medium heat.
• Add Onion, Garlic, and Ginger, sauté until fragrant.
• Add Tomatoes, Carrot, Potato, Green Beans, Cabbage, and Spinach.
• Cook for 5 minutes.
• Add Berbere Spice, Turmeric, Paprika, Cumin, Coriander, Cardamom, Cayenne Pepper, and Black Pepper.
• Stir well.
• Pour in Vegetable Broth and bring to a boil.
• Reduce heat and simmer for 20 minutes or until vegetables are tender.
• Stir in Lemon Juice and adjust seasoning if needed.
• Serve Injera with Lentil Stew and Veggie Stew on top.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.