Ethiopian Spiced Lentil & Tempeh Wat with Injera

Name: Ethiopian Spiced Lentil & Tempeh Wat with Injera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 4 oz tempeh; 0.5 cup red lentils; 1.25 cups vegetable broth; 0.25 cup coconut milk; 0.5 medium onion; 3 cloves garlic; 1 tbsp fresh ginger; 1.5 tsp berbere spice blend; 1 tbsp tomato paste; 2 tbsp olive oil; 2 cups collard greens; 1 large sheet injera bread; to taste pinch sea salt; to taste pinch black pepper

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

Vegan

A warming, aromatic Ethiopian stew featuring crispy pan-seared tempeh and creamy red lentils simmered in warming spices (berbere, ginger, garlic), served over spongy injera bread with sautéed collard greens on the side

Ingredients

4 oz tempeh
0.5 cup red lentils
1.25 cups vegetable broth
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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