This Roasted Marula Lentils and Injera recipe will take you on a culinary joy ride. It starts in Botswana and ends in Ethiopia. Time to SPICE up your life.

LENTILS INGREDIENTS

• 1 CUP WATER

• 1 TBSP SALT

• 1 ½ CUP WASHED PINK LENTILS

• 1 ONION

• 1 TOMATO

• 2 TBSP HARISSA PASTE

• 2 TBSP OLIVE OIL

• 3 TBSP MAUNGO CRAFTED ROASTED CHILLI, GARLIC AND MARULA HOT SAUCE (MEDIUM HEAT)

INJERA INGREDIENTS

• 1/2 CUP CORN FLOUR

• 1/4 CUP SORGHUM MEAL

• 1 TBSP YEAST

• 1TBSP SUGAR

• 3/4 WARM WATER

DIRECTIONS

HOW TO PREPARE THE INJERA:
1. ALLOW INJERA TO RISE COVERED FOR 1 DAY TO ALLOW IT TO FERMENT.
2. IN A DIFFERENT BOWL MIX:
1&1/2 CUPS SELF RAISING FLOUR
1TBSP SUGAR
1TBSP SALT
MIX WELL
3. ADD FERMENTED MIX TO THIS.
4. ADD 2 CUPS WATER TO FORM THIN, CREPE LIKE BATTER.
5. HEAT UP A NON-STICK PAN AND SPREAD ONE DROP OLIVE OIL EVENLY ON PAN.
6. COOK LIKE A CREPE BY CAREFULLY POURING ONE LADLE FULL OF BATTER ONTO CENTER OF PAN AND SPREAD OUT LIKE A CIRCLE.

HOW TO PREPARE THE LENTILS:

7. PUT PINK LENTILS IN A POT WITH ONE CUP OF 1 WATER AND 1 TBSP OF SALT.

8. BRING UP TO BOIL

9. SIMMER FOR 10 MINUTES

10. CHOP 1 ONION AND TOMATO

11. SAUTEE ONIONS

12. ADD IN YOUR HARISSA PASTE

13. ADD IN YOUR TOMATO TO THE POT.

14. ADD 3 TSP MAUNGO CRAFT MARULA ROASTED CHILLI, GARLIC AND MARULA HOT SAUCE

15. ADD YOUR LENTILS INTO THE POT

16. SIMMER 15 MINUTES AND THEN REMOVE FROM HEAT.

17. DISH LENTILS AND TOP OFF WITH MARULA HOT SAUCE. 

18. SERVE WITH INJERA AND ENJOY!