Mike’s Delicious “More Please” Ethiopian-Beans-On-Toast
Our last meal dining out in 2020 (before the pandemic) was to our favorite vegan Ethiopian restaurant in Bushwick. It's so good. We love the injera bread and all the different veggie dishes - so many flavors on one "plate" of naturally gluten free bread. Yum!
We were inspired to try some recipes ourselves. We played with injera making - the 24 hour one we tried was good, but the 5 day, well let's just say we have more research to do.
For this recipe, Mike used another gluten free flat-bread recipe, one that doesn't require fermentation (similar to one I have under "bread alternatives" recipe section)...
It was SO comforting and delicious.
Ingredients:
½ cup red lentils (rinsed)
1 cup of filtered water
½ medium onion
2-3 cloves garlic
Nub of ginger (peeled w a teaspoon) ... or powder if you can't get fresh
Spices: Whatever you have. Mike used curry, paprika, cinnamon, and cardamom.
Cooking oil of choice (Mike used coconut, 2-3 big dollops)
Canned crushed or stewed or whatever kind of tomato sauce you might have
Kale/Greens
Salt & Pepper
How To:
Chop up the onion, garlic and grate the ginger - cook over medium heat a minute or 2 stirring occasionally, add spices and cook another minute, stirring a little. Add in oil and cook for a minute.
Add in 8-10 tablespoons of tomato, depending on how tomato-ey you like things. We had a big tin, and I only used 1/3rd or 1/4th of it. Stir that around and let it cook for a minute or 2.
Add lentils, cook for a minute, then add 1 cup of water simmer and cover until lentils are cooked – around 15 minutes.
Last minute, add some freshly chopped kale or any other greens you like. Salt and Pepper at end.
Serve with flatbread.
Flatbread Recipe Mike used:
½ cup tapioca flour or arrowroot flour
¼ cup coconut flour (I used a generic GF flour here)
1 cup coconut milk, (canned, full fat)
1 teaspoon salt
How to:
Pre–heat a 9.5 inch (or larger) nonstick pan (or crepe pan) over medium heat.
Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
After 2–3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).