Ethiopian-Inspired Spiced Lentil Fit-Fit

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt, to taste Salt, to taste
• 4-5 pieces of injera bread, torn into small pieces 4-5 pieces of injera bread, torn into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 12g
• Fiber: 10g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a medium-sized pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the lentils to the pot and stir to coat them with the onion and garlic mixture.
4. 4.
   Add cumin, coriander, turmeric, cayenne pepper (if using), and salt. Stir well to combine.
5. 5.
   Pour enough water into the pot to cover the lentils by about an inch. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
6. 6.
   While the lentils are cooking, prepare the dressing by whisking together lemon juice, olive oil, black pepper, and a pinch of salt in a small bowl.
7. 7.
   Once the lentils are cooked, remove the pot from heat and let it cool slightly.
8. 8.
   Add the torn pieces of injera bread to the lentils and gently mix until the bread is well coated with the lentil mixture.
9. 9.
   Drizzle the dressing over the fit-fit and toss gently to combine.
10. 10.
    Garnish with fresh cilantro and serve warm.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Injera bread — Tear the injera bread into small pieces to ensure it absorbs the flavors of the lentils and dressing evenly.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the lentils while cooking.
• If you can't find injera bread, you can substitute it with whole wheat pita bread or flatbread.
• Customize the spice level by adjusting the amount of cayenne pepper to your preference.
• Serve the fit-fit warm for the best flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day, but the texture of the injera bread may become softer.

Serving advice

Serve the Spiced Lentil Fit-Fit as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside other Ethiopian dishes for a complete Ethiopian feast.

Presentation advice

Garnish the Spiced Lentil Fit-Fit with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Ethiopian injera basket or on a colorful plate to showcase the vibrant colors of the dish.