Enjera-Inspired Ethiopian Dumplings with Spiced Lentil Filling
A weeknight-friendly skillet supper featuring Ethiopian-inspired dumplings filled with spiced lentils, served atop a light berbere-spiced tomato sauce. This dish highlights seasonal produce like fresh tomatoes and greens, embraces Ethiopian culinary heritage, and uses skillet cooking for an approachable preparation.
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Overview
This dish offers a delightful spin on traditional Ethiopian flavors with tender dumplings inspired by enjera texture, filled with a savory spiced lentil mixture and gently cooked in a skillet. The dumplings sit on a bed of a bright, berbere-spiced tomato sauce enriched with fresh spring greens and ripe tomatoes, delivering vibrant, layered flavors perfect for a comforting yet light spring supper.
Why you’ll love it
- Unique fusion of Ethiopian-inspired ingredients in a familiar dumpling format.
- Quick skillet method makes it weeknight-friendly without compromising flavor.
- Vegetarian, packed with protein-rich lentils and seasonal fresh vegetables.
- Uses aromatic spices like berbere and ginger to bring warmth and complexity.
Ingredient notes
- Red lentils: Cooked lentils form a soft, flavorful filling packed with protein and fiber.
- Berbere spice: A key Ethiopian spice blend that balances heat with aromatic warmth; adjust quantity to taste.
- Fresh tomatoes and greens: Choose ripe tomatoes and tender spring greens like spinach or chard for freshness and color.
- Dumpling dough: Made with all-purpose flour and teff flour if available, to echo enjera's tangy depth.
Serving & storage
Serve these dumplings immediately over the warm spiced tomato sauce for best texture and flavor. Accompany with a simple salad or extra steamed greens for a full meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to prevent drying out.
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Chef tips
- If teff flour is unavailable, use all-purpose flour alone; the flavor will be less authentic but still delicious.
- Adjust the amount of berbere spice to your heat preference—reduce for milder flavor or increase to add extra warmth.
- Cook dumplings in batches to avoid overcrowding the pan, ensuring even cooking and crispness.
- For extra aroma, garnish with fresh cilantro or parsley if you like.
Ingredients
- 150 g (1 cup) red lentils, rinsedred lentils
- 1 tablespoon olive oilolive oil
- 1 small onion, finely chopped (about 100 g)yellow onion
- 3 cloves garlic, mincedgarlic
- 1 tablespoon fresh ginger, mincedfresh ginger
- 1 tablespoon berbere spiceberbere spice
- 400 g (14 oz) fresh tomatoes, dicedfresh tomatoes
- 100 g (3.5 oz) spring greens such as spinach or chard, roughly choppedspring greens
- 1 teaspoon tomato pastetomato paste
- Salt to tastesalt
- Freshly ground black pepper to tasteblack pepper
- 200 g (1 2/3 cups) all-purpose flourall-purpose flour
- 50 g (1/2 cup) teff flour (optional, or substitute with all-purpose flour)teff flour
- 1 teaspoon baking powderbaking powder
- 1/2 teaspoon saltsalt
- 180 ml (3/4 cup) water, plus more if neededwater
- 2 tablespoons vegetable oil or more for fryingvegetable oil
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Equipment
- medium saucepan
- large skillet
- mixing bowl
- wooden spoon
- knife
- measuring cups and spoons
Nutrition per serving
- Calories350
- Protein18 g
- Carbs48 g
- Fat8 g
Step-by-step
Step 1
Place the red lentils in a medium saucepan and cover with 500 ml (2 cups) water. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender and most water is absorbed, about 15 minutes. Drain any excess water if needed.Step 2
While lentils cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.Step 3
Add minced garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.Step 4
Stir in berbere spice and cook for 1 minute to bloom the spices.Step 5
Add diced tomatoes, tomato paste, and chopped greens to the skillet. Season with salt and pepper. Simmer gently until the tomatoes break down and sauce thickens slightly, about 10 minutes.Step 6
Once lentils are cooked and drained, stir them into the skillet with tomato sauce and greens. Mix well and adjust seasoning if needed. Keep warm over low heat.Step 7
In a mixing bowl, combine all-purpose flour, teff flour (if using), baking powder, and 1/2 teaspoon salt. Gradually stir in 180 ml (3/4 cup) water, mixing until a soft dough forms. Add a little more water if too dry.Step 8
Turn the dough onto a lightly floured surface and knead briefly until smooth, about 2 minutes.Step 9
Divide dough into 12 equal pieces and shape each into a small ball. Flatten each ball into a thin 8 cm (3-inch) round disc, resembling a small pancake or dumpling wrapper.Step 10
Heat 2 tablespoons vegetable oil in a clean skillet over medium heat. Fry dumplings in batches for about 3 minutes per side, or until golden brown and cooked through.Step 11
To serve, spoon the spiced lentil and tomato sauce onto plates and arrange the dumplings on top. Garnish with extra fresh greens if desired.
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