Ethiopian Misir Wat Breakfast Porridge with Crispy Tempeh & Injera Strips

Name: Ethiopian Misir Wat Breakfast Porridge with Crispy Tempeh & Injera Strips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 0.5 cup red lentils; 100 g tempeh; 0.25 medium onion; 2 cloves garlic; 1 tsp ginger; 0.5 cup coconut milk; 1 cup vegetable broth; 1.5 tsp berbere spice blend; 0.25 tsp turmeric; 0.25 tsp cumin; 1 sheet injera bread; 2 tbsp olive oil; 0.25 tsp sea salt; 2 tbsp pumpkin seeds; 1 tbsp fresh cilantro

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A warming, spiced red lentil stew served as a creamy breakfast porridge, topped with pan-fried tempeh cubes and toasted injera strips for textural contrast. This global twist on traditional Ethiopian cuisine transforms a dinner staple into an energizing, protein-rich breakfast.

Ingredients

0.5 cup red lentils
100 g tempeh
0.25 medium onion
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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