YOUR SOLIN GENERATED RECIPE
Smoky Mushroom and Lentil Injera
Sautéed earthy mushrooms and protein-rich red lentils simmered in aromatic berbere spices, served over tangy injera with a cooling dollop of Greek yogurt.
INGREDIENTS
0.25 cup red lentils
0.5 whole injera flatbread
1 cup cremini mushrooms
0.5 cup non-fat greek yogurt
2 tbsp nutritional yeast
0.5 tsp extra virgin olive oil
1 tsp berbere spice blend
0.5 tsp smoked paprika
1 clove garlic
0.25 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
1.5 cup water
PREPARATION
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and sliced mushrooms until the onions are translucent and mushrooms are browned.
Add the minced garlic, berbere spice, smoked paprika, sea salt, and black pepper, stirring for one minute until the spices are fragrant.
Stir in the dry red lentils and water, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the lentils are tender and the liquid is absorbed.
Remove from heat and stir in the nutritional yeast to add a savory depth and extra protein boost.
Lay the injera flatbread on a plate, top with the smoky mushroom and lentil mixture, and finish with a dollop of non-fat Greek yogurt.