Instructions

1. 1
   In a large pot, combine the red lentils and water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender. Drain any excess water and set aside.
2. 2
   In a skillet or frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
3. 3
   Add the minced garlic and diced tomatoes to the pan. Cook for a few minutes until the tomatoes start to soften.
4. 4
   Stir in the berbere spice blend, cumin, turmeric, and salt. Mix well to coat the onions and tomatoes with the spices.
5. 5
   Add the carrots, potatoes, cabbage, collard greens, and spinach to the skillet. Stir to combine the vegetables with the spice mixture.
6. 6
   Cover the skillet and cook for about 15–20 minutes, or until the vegetables are tender but still retain their shape. Stir occasionally to prevent sticking.
7. 7
   In the meantime, prepare the injera batter. In a mixing bowl, combine the teff flour, water, and salt. Whisk well until the batter is smooth and free of lumps. Let the batter rest for 15–20 minutes.
8. 8
   Heat an injera pan or non-stick skillet over medium heat. Lightly grease the pan with cooking oil.
9. 9
   Using a ladle, pour a thin layer of the injera batter onto the pan, swirling it around to evenly distribute the batter. Cook for about 1–2 minutes until the surface is covered with small bubbles and the edges start to lift.
10. 10
    Remove the cooked injera from the pan and repeat the process with the remaining batter. Stack the injera on a plate as you go.
11. 11
    To serve, arrange the cooked lentils and vegetable dishes on a large platter. Place the injera alongside the dishes.
12. 12
    Tear off pieces of injera and use them to scoop up the lentils and vegetables. Enjoy the vibrant flavors and textures of yetsom beyaynetu!