Berbere Beef, Lentil & Injera Plate

Per serving

Calories

970

Protein

57 g

Carbs

109 g

Fat

34 g

Fibre

16 g

Vitamins and minerals, % of a day’s needs

• Iron81%
• Vitamin D1%
• B12138%
• Zinc115%
• Magnesium54%
• Omega-318%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Beef mince (lean)
• 300 g Injera bread
• 300 g Cooked red lentils
• 150 g Onion
• 100 g Fresh spinach
• 30 ml Vegetable oil
• 30 g Tomato paste
• 16 g Berbere spice
• 12 g Garlic cloves
• 10 g Ginger
• 1 tsp Salt

Method

1. 1

   Chop the 150g of onion finely, crush the 12g of garlic cloves and grate the 10g of ginger. Having these ready matters here, because once the berbere goes in the pan nothing can wait.

2. 2

   Heat the 30ml of vegetable oil in a wide pan over medium heat and cook the chopped onion for 6 minutes, until it is soft and just beginning to catch colour at the edges.

3. 3

   Stir in the garlic, ginger, the 30g of tomato paste, the 16g of berbere spice and 1 teaspoon of salt and cook over medium heat for 1 minute, stirring the whole time. The paste should darken and the spice should smell toasted rather than raw. Any longer and berbere turns bitter.

4. 4

   Raise the heat to medium-high, add the 300g of lean beef mince and cook for 6 minutes, breaking it up with a spoon, until no pink remains and the meat has taken colour on the bottom of the pan.

5. 5

   Stir in the 300g of cooked red lentils with 120ml of water and simmer over medium heat for 4 minutes, then add the 100g of fresh spinach and cook for 1 minute more, until it has wilted through and the mixture is thick enough to hold a spoon trail.

6. 6

   Lay the 300g of injera bread across 2 plates and spoon the beef and lentils into the middle of each so the bread can take up the sauce at the edges.