Ethiopian Injera Platter

    Ethiopian Injera Platter

    A colorful spread of spiced lentil stew, vegetable wots, and braised greens served on spongy injera bread.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minMedium4 servings

    Nutrition per serving

    340

    Calories

    18g

    Protein

    52g

    Carbs

    6g

    Fat

    Ingredients

    • 1½ cupsRed lentils
    • 2 tbspBerbere spice blend
    • 2Onions, diced
    • 4Garlic cloves
    • 1 bunchCollard greens
    • 1 tspTurmeric
    • 4 roundsInjera bread

    Instructions

    1. 1

      Slowly caramelize diced onions in oil without adding water — this takes about 15 minutes and builds deep flavor.

    2. 2

      Add garlic, ginger, and berbere spice. Cook 2 minutes until very fragrant.

    3. 3

      Add lentils and water (3 cups). Simmer 25 minutes, stirring occasionally, until thick and creamy.

    4. 4

      In a separate pan, sauté collard greens with garlic, turmeric, and salt until tender.

    5. 5

      Lay injera on a large platter. Spoon lentil stew and greens in mounds on top.

    6. 6

      Tear pieces of injera to scoop up the stews — no utensils needed!

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories340

    % Daily Value *

    Total Fat 6g8%
    Saturated Fat 1.8g9%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 52g19%
    Dietary Fiber 10g36%
    Sugars 7.8g
    Protein 18g36%
    Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 4.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Ethiopian Injera Platter

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Don't let garlic burn — add it after other aromatics and cook briefly.

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