Yetsom Beyaynetu (Ethiopian Vegan Platter)

Instructions

Put the red lentils and the first measure of water in a large pot and bring to a boil. Turn the heat down and simmer for about 20 minutes, until the lentils are tender, then drain off any extra water and set them aside.

Heat the olive oil in a skillet over medium heat and sauté the chopped onion until translucent. Add the garlic and tomatoes and cook for a few minutes, until the tomatoes begin to soften.

Stir in the berbere, cumin, turmeric and salt, mixing well so the onions and tomatoes are coated. Add the carrots, potatoes, cabbage, collard greens and spinach and stir them through the spiced base.

Cover the skillet and cook for 15 to 20 minutes, stirring now and then so nothing sticks. The vegetables are ready when they are tender but still hold their shape.

While the vegetables cook, whisk the teff flour, the second measure of water and the ½ teaspoon of salt in a bowl until smooth and free of lumps. Let the batter rest for 15 to 20 minutes.

Heat an injera pan or non-stick skillet over medium heat and grease it lightly with cooking oil. Ladle in a thin layer of batter and swirl the pan to spread it evenly.

Cook for 1 to 2 minutes, until the surface is covered in small bubbles and the edges start to lift. Slide the injera onto a plate and repeat with the rest of the batter, stacking the rounds as you go.

Arrange the lentils and the vegetables on a large platter with the injera alongside. Tear off pieces of injera and use them to scoop up the food, either warm or at room temperature.