Ethiopian-Inspired Misir Wat with Crispy Tempeh & Flatbread

Name: Ethiopian-Inspired Misir Wat with Crispy Tempeh & Flatbread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 14 oz tempeh; 1.5 cups red lentils; 1 large yellow onion; 5 cloves garlic; 2 tbsp fresh ginger; 2.5 tbsp berbere spice blend; 3 tbsp coconut oil; 3.5 cups vegetable broth; 1 can (14oz) diced tomatoes; 2 tbsp lemon juice; 0.75 tsp sea salt; 0.25 tsp black pepper; 4 pieces store-bought injera or naan; 2 tbsp sesame seeds; 0.25 cup fresh cilantro

Prep 20 min · Cook 35 min · Serves 4 · medium

Vegan

A warming, spice-forward red lentil curry infused with aromatic berbere spice, topped with pan-fried tempeh for textural contrast. Served with soft injera flatbread for scooping, this Ethiopian-inspired dinner delivers bold flavors and satisfying plant-based protein in one vibrant plate.

Ingredients

14 oz tempeh
1.5 cups red lentils
1 large yellow 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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