breakfast

Ethiopian Spiced Lentil and Vegetable Scramble (Fit-Fit)

Name: Ethiopian Spiced Lentil and Vegetable Scramble (Fit-Fit)
Ingredients: 1/3 cup (65 g) Red lentils, dry; 2/3 cup (158 ml) Water; 1/4 medium (30 g) Yellow onion, finely chopped; 1 clove (3 g) Garlic, minced; 1/2 tsp (1 g) Ginger, grated; 1.5 tsp (3 g) Berbere spice blend; 1 tbsp (17 g) Tomato paste; 2 cups, packed (60 g) Spinach, fresh; 1.5 tbsp (20 g) Olive oil; 1/4 tsp (1.5 g) Salt; 2 oz (56 g) Whole wheat injera, torn into pieces

Nutrition

690

kcal

Calories

27.7

Protein

102.9

Carbs

22.5

Fat

AI Insight

Insight not available for this recipe.

Ingredients(11)

Red lentils, dry1/3 cup (65 g)

Water2/3 cup (158 ml)

Yellow onion, finely chopped1/4 medium (30 g)

Garlic, minced1 clove (3 g)

Ginger, grated1/2 tsp (1 g)

Berbere spice blend1.5 tsp (3 g)

Tomato paste1 tbsp (17 g)

Spinach, fresh2 cups, packed (60 g)

Olive oil1.5 tbsp (20 g)

Salt1/4 tsp (1.5 g)

Whole wheat injera, torn into pieces2 oz (56 g)

Instructions

Rinse the red lentils thoroughly under cold water.

In a medium saucepan, combine the rinsed lentils and 2/3 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are very soft and have absorbed most of the water. Stir occasionally to prevent sticking.

While the lentils cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and grated ginger to the skillet and cook for 1 minute more until fragrant.

Stir in the berbere spice blend and tomato paste, cooking for another minute to toast the spices and deepen the flavor.

Add the cooked lentils to the skillet with the onion mixture. Mash some of the lentils with the back of a spoon to create a thicker, scramble-like texture. Season with salt to taste.

Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

Tear the injera into bite-sized pieces and add them to the skillet with the lentil and vegetable mixture. Gently toss to coat the injera pieces with the lentil mixture. The heat will soften the injera and allow it to absorb some of the flavors.

Drizzle with the remaining 0.5 tablespoon of olive oil just before serving. Serve hot.