Ethiopia · Ethiopia

Beyaynetu (Ethiopian Mixed Vegetable Platter)

Name: Beyaynetu (Ethiopian Mixed Vegetable Platter)
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: red lentils 200 g; split peas 100 g; cabbage, shredded 200 g; carrot, sliced 150 g; beet, cubed 150 g; spinach 200 g; onion, chopped 80 g; garlic cloves 15 g; ginger, grated 10 g; turmeric 5 g; berbere spice 10 g; vegetable oil 40 ml; injera flatbread 6 pieces

A colorful platter of lentils, greens, cabbage and beets served on injera.

100 minutes · 6 servings · Moderate

Beyaynetu is the fasting platter, assembled from many small portions of vegetables and lentils so that nobody has to commit to a single choice at the start. The injera underneath is part of the dish rather than a side of it, and every bite picks up a trace of whatever it touched. Assembling the plate is therefore the real work, and the arrangement matters as much as the cooking.

Ingredients

red lentils200 g
split peas100 g
cabbage, shredded200 g
carrot, sliced150 g
beet, cubed150 g
spinach200 g
onion, chopped80 g
garlic cloves15 g
ginger, grated10 g
turmeric5 g
berbere spice10 g
vegetable oil40 ml
injera flatbread6 pieces

Directions

1
Cook red lentils and split peas separately until soft, twenty-five minutes each.
2
Boil beets fifteen minutes until tender; slice.
3
Sauté onion, garlic and ginger three minutes; add cabbage, carrot and spices; cook eight minutes.
4
Wilt spinach two minutes in the cabbage pan.
5
Arrange lentils, split peas, cabbage, carrots, beets and spinach on injera.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content