Vegan Ethiopian Trio with Quick Injera

jenessasdinners.blogspot.com
44Ingredients
Calories
90Minutes

Ingredients

  • 2 cups red lentils
  • 1 yellow onion (medium, minced)
  • 4 cloves garlic (minced)
  • 1 tablespoon ginger (freshly grated)
  • 3 tablespoons Berbere spice mix (see below)
  • 1/2 cup tomato puree
  • 4 cups stock (or water)
  • 2 tablespoons olive oil
  • salt (to taste)
  • 3 tablespoons paprika
  • 4 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon tumeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1 cup yellow split peas (or green)
  • 1 small yellow onion (minced)
  • 2 whole garlic cloves
  • 1 1/2 teaspoons ginger (freshly grated)
  • 1 1/2 teaspoons tumeric
  • 1/4 teaspoon ground cardamom (or 1 cardamom pod)
  • 3 cups vegetable stock (or water)
  • 2 tablespoons 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 tablespoon ginger (freshly grated)
  • 1/2 cup stock (or water)
  • 2 tablespoons olive oil
  • salt (to taste)
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 4 cups club soda
  • 1/4 cup white vinegar
  • 1 lemon
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