Spicy Lentil Stuffed Injera Rolls

A delicious and flavorful meal featuring spicy Ethiopian lentil stew (Misir Wot) rolled up in soft, spongy injera. Perfect for lunch, a light dinner, or a unique appetizer. Can be enjoyed warm or cold.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.55/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Bread•Appetiser

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

1cupRed lentils(Rinsed well)

£0.30

3cupsWater or vegetable broth

£0.25

1mediumOnion(Finely chopped)

£0.30

4clovesGarlic(Minced)

£0.15

1tablespoonGinger(Minced)

£0.20

2tablespoonsBerbere spice blend(Adjust to your spice preference)

£0.75

2tablespoonsTomato paste

£0.15

2tablespoonsVegetable oil(Canola or olive oil)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

8piecesInjera(Store-bought or homemade)

£4.00

Total Cost

£6.21

£1.55 per serving

Instructions

1.
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2.
Add the minced garlic and ginger, and cook for another minute until fragrant.
3.
Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, to toast the spices.
4.
Add the rinsed red lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and the stew has thickened. Stir occasionally to prevent sticking.
5.
Season with salt to taste.
6.
Lay out a piece of injera. Spoon a generous amount of the lentil stew (Misir Wot) onto the center of the injera.
7.
Fold in the sides of the injera, then roll it up tightly like a burrito.
8.
Repeat with the remaining injera and lentil stew.
9.
Serve the injera rolls warm or cold. You can optionally pan-fry the rolled injera for a few minutes on each side to get them golden brown and crispy.

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My Notes

Nutrition Information

Nutrition per serving (320g)

525 kcal / 2197 kJ

Carbs

81g

31% of RDA

Fat

15g

21% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

21 g

70% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of berbere spice blend to your preference. Start with a smaller amount and add more as needed.

For a richer flavor, use vegetable broth instead of water.

If the stew becomes too thick during cooking, add a little more water or broth.

Injera can be found at Ethiopian restaurants or some international grocery stores.

For a crispier injera roll, pan-fry the filled rolls in a skillet with a little oil until golden brown on each side.

Cooking Equipment

Large pot or Dutch oven

Skillet or frying pan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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