Ethiopian-style Spiced Lentil Jeon

Ingredients

In this Ethiopian adaptation of Jeon, the traditional Korean pancake, we substitute the original ingredients with Ethiopian flavors. Instead of using the usual Korean pancake batter, we create a lentil-based batter infused with Ethiopian spices such as berbere, cumin, and paprika. This gives the dish a distinct Ethiopian taste and transforms it into a unique fusion recipe. We alse have the original recipe for Jeon, so you can check it out.

• 1 cup (200g) red lentils, soaked 1 cup (200g) red lentils, soaked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 10g
• Salt: 0.6g

Preparation

1. 1.
   Drain the soaked lentils and rinse them thoroughly.
2. 2.
   In a blender or food processor, combine the lentils, onion, garlic, berbere spice, cumin, paprika, and salt. Blend until smooth, adding a little water if needed to achieve a pancake batter consistency.
3. 3.
   Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil.
4. 4.
   Pour a ladleful of the lentil batter into the pan and spread it evenly to form a pancake.
5. 5.
   Cook for 2-3 minutes on each side, until golden brown and crispy.
6. 6.
   Repeat with the remaining batter, adding more oil to the pan as needed.
7. 7.
   Serve the Ethiopian-style Spiced Lentil Jeon hot, with your favorite Ethiopian side dishes or dipping sauces.

Treat your ingredients with care...

• Lentils — Make sure to soak the lentils beforehand to soften them and ensure a smooth batter consistency.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the lentil batter.
• Serve the Ethiopian-style Spiced Lentil Jeon with a side of tangy Ethiopian tomato salad for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of berbere spice in the batter.
• Experiment with different dipping sauces, such as Ethiopian spiced yogurt or a tangy tamarind chutney.
• Leftover pancakes can be refrigerated and reheated in a toaster or oven for a quick and tasty snack.

Serving advice

Serve the Ethiopian-style Spiced Lentil Jeon as an appetizer or main dish alongside traditional Ethiopian injera bread or rice. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and freshness.

Presentation advice

Arrange the pancakes on a platter, stacking them slightly to create height. Drizzle a swirl of spicy berbere sauce on top and sprinkle with chopped green onions for an attractive presentation.