Red lentils, a common protein source in Ethiopia, meet teff flour's thickening power in this porridge that supports a baby's iron and protein needs. Getting the ratio of the two ingredients right is what determines the final texture.
Put the rinsed red lentils in a pot with a cup of water and boil for 15 minutes until soft.
Mash the boiled lentils smooth together with the remaining water, whisk in the teff flour so it does not clump, and simmer for another 10 minutes.
Once the porridge slowly drips off a spoon, take it off the heat and let it cool to a warm temperature before serving to your baby.
Do not pour the teff flour straight into the boiling lentils; mash the lentils first, then whisk in the flour slowly, or it will clump and you will need to sieve it.
Tef ununu suyla önceden karıştırmadan direkt kaynayan mercimek tenceresine döktüm, kıvamı bozulup bir kısmı topaklandı ve süzgeçten geçirmek zorunda kaldım. Tarifte yavaşça karıştırarak ekleyin yazıyor, bir dahakine dikkat edeceğim.
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