An Ethiopian veggie platter, often served on a large injera flatbread, is a colorful assortment of lentil stews, vegetable curries, and salads meant to be eaten with your hands. It’s naturally vegan, gluten-free (if you use teff injera), and packed with warm spices like berbere and turmeric. This recipe gives you five classic components—red lentils, split peas, cabbage, greens, and beets—so you can build a satisfying, shareable meal at home.
Ingredients
- For the injera (or use store-bought): 1 cup (120 g) teff flour, 1 ½ cups (355 ml) water, ½ teaspoon salt, plus extra water for consistency
- For the red lentil stew (misir wat): 1 cup (200 g) red lentils, rinsed, 2 cups (475 ml) water, 1 small onion, finely chopped, 2 cloves garlic, minced, 2 tablespoons (30 ml) vegetable oil, 1 tablespoon (6 g) berbere spice, ½ teaspoon ground turmeric, salt to taste
- For the split pea stew (kik alicha): 1 cup (200 g) yellow split peas, rinsed, 2 cups (475 ml) water, 1 small onion, chopped, 1 tablespoon (15 ml) vegetable oil, 1 teaspoon ground turmeric, ½ teaspoon ground ginger, salt to taste
- For the cabbage and carrot (atkilt): 2 cups (200 g) shredded cabbage, 1 large carrot, julienned, 1 small onion, sliced, 2 tablespoons (30 ml) vegetable oil, ½ teaspoon ground turmeric, salt to taste
- For the greens (gomen): 1 bunch collard greens or kale (about 8 oz / 225 g), stems removed and chopped, 1 small onion, chopped, 2 cloves garlic, minced, 1 tablespoon (15 ml) vegetable oil, ½ teaspoon berbere (optional), salt to taste
- For the beet salad (key sir): 2 medium beets, peeled and cubed, 1 tablespoon (15 ml) lemon juice, 1 teaspoon olive oil, salt to taste
Instructions
- Make the injera (optional): In a bowl, whisk together teff flour, water, and salt. Cover and let sit at room temperature for 24 hours to ferment slightly (this gives the sour flavor). The batter should be thin—like crêpe batter. If it’s too thick, add water a tablespoon at a time. Heat a non-stick skillet over medium heat. Pour ¼ cup of batter and swirl to cover the bottom. Cook until bubbles form and the surface looks dry, about 1–2 minutes. Do not flip; the injera should be soft on top. Remove and stack between paper towels. Repeat with remaining batter. (If using store-bought injera, skip this step.)
- Cook the red lentils (misir wat): In a medium pot, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, berbere, and turmeric; stir for 1 minute. Add lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and the stew thickens. Season with salt to taste. Keep warm.
- Cook the split peas (kik alicha): In another pot, heat oil over medium heat. Add onion and cook until translucent. Add turmeric and ginger; stir for 30 seconds. Add split peas and water. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes, until peas are soft and can be mashed easily. Season with salt. Keep warm.
- Make the cabbage and carrot (atkilt): In a large skillet, heat oil over medium heat. Add onion and cook until soft. Add cabbage, carrot, turmeric, and salt. Sauté for 5 minutes, then add ¼ cup (60 ml) water, cover, and steam for 10–15 minutes, until vegetables are tender but still have a bit of crunch. Keep warm.
- Prepare the greens (gomen): In the same or another skillet, heat oil over medium heat. Add onion and garlic; cook until fragrant. Add the chopped greens and berbere if using. Sauté for 3–4 minutes, then add ¼ cup (60 ml) water, cover, and cook for 10–12 minutes, until greens are wilted and tender. Season with salt. Keep warm.
- Cook the beets (key sir): Place cubed beets in a small pot, cover with water, and boil for 15–20 minutes, until fork-tender. Drain and let cool slightly. Toss with lemon juice, olive oil, and salt. Set aside.
- Assemble the platter: Place a large injera on a serving platter (or use a large plate). Spoon the lentil stew, split pea stew, cabbage, greens, and beet salad in separate mounds on top, leaving space in the center. Serve with extra injera on the side for tearing and scooping.
Tips
- Berbere substitute: If you can’t find berbere, mix 1 teaspoon paprika, ½ teaspoon cayenne, ½ teaspoon ground ginger, ¼ teaspoon cardamom, and ¼ teaspoon allspice. It won’t be identical but will give a similar warm heat.
- Make ahead: All the stews and salads can be made 2–3 days in advance and refrigerated. The injera is best fresh, but you can store it in a sealed bag for 1 day.
- Consistency: Ethiopian stews are meant to be thick, not soupy. If your stew is too thin, simmer uncovered for a few extra minutes. If too thick, add a splash of water.
- Common mistake: Don’t skip the fermentation for injera if making from scratch—it’s what gives the characteristic sour taste. If you’re in a hurry, use store-bought injera or even a soft flatbread like lavash.
Serving Suggestions
Serve the platter family-style with extra injera rolled on the side. Traditional Ethiopian meals are eaten with the right hand—tear a piece of injera, scoop up a bit of stew, and pop it in your mouth. Add a side of plain yogurt or a simple cucumber salad if you like a cooling contrast. This platter is substantial enough as a main dish for four, or you can serve it as a side to grilled chicken or fish.
Variations
- Add more vegetables: Try adding green beans, potatoes, or zucchini to the cabbage mixture for extra bulk.
- Spice level: Adjust the berbere to your taste—use less for mild, more for fiery. You can also add a chopped jalapeño to the greens.
- Protein boost: Add a cup of cooked chickpeas to the red lentil stew for extra protein and texture.
- Grain-free: If you avoid grains, serve the stews over cauliflower rice instead of injera, though you’ll miss the traditional tang.
Storage and Reheating
Refrigerate any leftover stews and salads in separate airtight containers for up to 4 days. The injera can be stored in a sealed plastic bag at room temperature for 1 day, or frozen for up to 1 month. To reheat, warm the stews in a saucepan over medium heat, adding a splash of water if they’ve thickened. Reheat until steaming (165°F / 74°C if you’re checking with a thermometer). The beet salad and cabbage can be served cold or reheated gently. Injera is best reheated in a dry skillet for 30 seconds per side, or wrapped in foil and warmed in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use canned lentils or peas? Canned lentils can be used for the misir wat, but reduce the cooking time to 10 minutes and skip the water. Canned yellow split peas are less common; if you find them, treat them like canned lentils. The texture will be softer than dried.
What is berbere and where can I find it? Berbere is a Ethiopian spice blend made with chili, garlic, ginger, basil, and other spices. You can find it in international grocery stores or online. If you don’t have it, use the substitute in the Tips section.
Is this platter gluten-free? Yes, if you use teff injera (which is naturally gluten-free) or serve it without injera. The stews and salads are all gluten-free. Just double-check any store-bought injera for added wheat flour.
Can I make this in a slow cooker? Yes, you can cook the lentils and split peas in a slow cooker on low for 6–8 hours, but you’ll need to sauté the onions first. The cabbage and greens are best done on the stovetop to preserve texture.
How do I eat it without injera? If you don’t have injera, use any soft flatbread like pita or naan. You can also serve the stews over rice or quinoa. The key is having something to scoop with.
Can I freeze the stews? Absolutely. Let the stews cool completely, then transfer to freezer-safe containers. They’ll keep for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
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