Ethiopian Injera Breakfast Platter with Spiced Lentil Wat & Sautéed Gomen

Ingredients

• 1 1/2 cups red lentils, dried, rinsed
• 3 1/2 cups vegetable broth, unsalted
• 1 lb collard greens, roughly chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp berbere spice blend, adjust to taste
• 1/2 tsp turmeric
• 1/4 tsp ground fenugreek
• 1/2 cup coconut milk, full-fat, unsweetened
• 4 tbsp extra-virgin olive oil, divided
• 8 pieces injera, vegan, store-bought or homemade
• 1/2 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened and translucent.

2. 2

   Stir in minced garlic and ginger, cooking for 1 minute until fragrant.