Ethiopian Injera Breakfast Platter with Spiced Lentil Wat & Sautéed Gomen

Ingredients

• 1.5 cups Red lentils, dried, rinsed
• 3.5 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
• 0.5 tsp Turmeric
• 0.25 tsp Ground fenugreek
• 0.5 cup Coconut milk, full-fat, unsweetened
• 4 tbsp Extra-virgin olive oil, divided
• 8 pieces Injera, vegan, store-bought or homemade
• 0.5 cup Raw pumpkin seeds
• 0.25 cup Raw sunflower seeds

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.