Breakfast · Ethiopian · 15 min
Ethiopian Spiced Lentil and Vegetable Scramble (Fit-Fit)
- Calories
- 690
- Protein
- 28g
- Carbs
- 103g
- Fat
- 23g
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
Method
- 01Rinse the red lentils thoroughly under cold water.
- 02In 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.
- 03While 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.
- 04Add the minced garlic and grated ginger to the skillet and cook for 1 minute more until fragrant.
- 05Stir in the berbere spice blend and tomato paste, cooking for another minute to toast the spices and deepen the flavor.
- 06Add 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.
- 07Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 08Tear 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.
- 09Drizzle with the remaining 0.5 tablespoon of olive oil just before serving. Serve hot.
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