chopped tomatoes (substitute fresh if you have them)
2 cups water or stock
salt and pepper
Cook the lentils about 30 minutes.
Chop the onions to a medium pot and sauté in oil.
Add the crushed garlic the tomatoes and green pepper while they are cooking.
The add the cooked lentils and stir it.
Normaly this recipe is eaten with Injera
Ingredients for this recipe:
200 gr. teff, ground fine (or 50gr. maize and 150 gr. self-raising flour)
1 teaspoon salt Sunflower or other vegetable oil
Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
This may take as long as 3 days.
The fermenting mixture should be the basis of the pancake.
Add 125 cc soda-water and stir in salt.
Lightly oil a large frying-pan.
Heat over medium heat.
Then proceed as you would with a normal pancake or crepe.
Injera can be thick so you should use a bit more batter than you would for crepes.
Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan.
Put the injera on a plate and let cool.