Delele with Spiced Lentils and Injera

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 cups (470ml) water 2 cups (470ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon berbere spice blend 1 tablespoon berbere spice blend
• 1 teaspoon turmeric 1 teaspoon turmeric
• Salt to taste Salt to taste
• Injera, for serving Injera, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a medium-sized pot, bring the water to a boil and add the lentils. Cook for 15-20 minutes or until the lentils are tender.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the berbere spice blend, turmeric, and salt to the pan. Stir well to combine the spices with the onions and garlic.
5. 5.
   Transfer the cooked lentils to the pan with the spiced onion mixture. Stir everything together and let it simmer for an additional 5 minutes to allow the flavors to meld.
6. 6.
   Remove from heat and serve the spiced lentils with injera.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities and ensure a clean taste.
• Berbere spice blend — Adjust the amount of berbere according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Injera — If you can't find injera, you can substitute it with other flatbreads like naan or pita bread.

Tips & Tricks

• To make the injera more flavorful, you can add a pinch of ground fenugreek to the batter before cooking.
• Serve the Delele with a side of fresh salad or steamed vegetables to add a refreshing element to the meal.
• If you prefer a thicker consistency for the lentils, you can mash some of them with a fork or blend a portion of the mixture before serving.
• Leftover Delele can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Experiment with different toppings such as chopped cilantro, diced tomatoes, or a squeeze of lemon juice to add extra freshness to the dish.

Serving advice

Serve the spiced lentils with injera on a large platter, allowing everyone to tear off a piece of injera and scoop up the lentils. Garnish with fresh cilantro leaves for a pop of color and serve with a side of salad or steamed vegetables for a complete meal.

Presentation advice

Arrange the injera on a round platter, overlapping the pieces slightly to create an inviting display. Spoon the spiced lentils in the center, allowing them to spill over the edges of the injera. Sprinkle some chopped cilantro on top for a vibrant touch. Serve with a smile and let the enticing aroma of Ethiopian cuisine captivate your guests.