Berbere-spiced red lentils roll inside tangy injera for this Addis Ababa snack with soft heat.
16 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion in oil for 5 minutes until softened.
Add the berbere and tomato puree and saute for 4 minutes.
Add the lentils and hot water and cook for 18 minutes to a thick consistency.
Cool the lentil mash for 10 minutes until warm.
Spread the filling inside the injera and roll tightly.
💡 Tip: Leaving the lentils thick prevents them from running inside the roll.
🍽️ Serving suggestion: Serve warm with lemon and fresh salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
14
g protein
50
g carbs
7
g fat
4.3g
Sugar
9.2g
Fiber
16.9mg
Sodium
1.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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