Ethiopian Injera Breakfast Platter with Spiced Lentil Wat & Sautéed Gomen

Name: Ethiopian Injera Breakfast Platter with Spiced Lentil Wat & Sautéed Gomen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups Red lentils; 3.5 cups Vegetable broth; 1 lb Collard greens; 1 large Yellow onion; 4 cloves Garlic; 1 tbsp Fresh ginger; 2 tbsp Berbere spice blend; 0.5 tsp Turmeric; 0.25 tsp Ground fenugreek; 0.5 cup Coconut milk; 4 tbsp Extra-virgin olive oil; 8 pieces Injera; 0.5 cup Raw pumpkin seeds; 0.25 cup Raw sunflower seeds; 1 tsp Sea salt; 0.5 tsp Black pepper; 2 tbsp Fresh lemon juice

Prep 20 min · Cook 25 min · Serves 4 · medium

Vegan

A vibrant, protein-packed vegan breakfast inspired by traditional Ethiopian cuisine. Fluffy, fermented injera serves as both plate and utensil, topped with aromatic misir wat (red lentil stew) and garlicky collard greens, finished with toasted seeds and a drizzle of berbere-infused oil.

Ingredients

1.5 cups Red lentils
3.5 cups Vegetable broth
1 lb Collard greens
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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