Ethiopian Injera Breakfast with Spiced Lentil Wat & Sautéed Gomen

Ingredients

• 2 pieces pre-made injera flatbread, or use store-bought vegan flatbread as substitute
• 1/2 cup red lentils, dried, rinsed
• 1/2 medium onion, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 1/2 teaspoons berbere spice blend, traditional ethiopian spice mix
• 2 teaspoons coconut oil
• 1 1/2 cups collard greens, chopped
• 1 clove garlic, minced for greens
• 1 teaspoon coconut oil, for greens
• 1 3/4 cups vegetable broth, low-sodium
• 1/2 teaspoon sea salt, divided
• 1/8 teaspoon black pepper
• 1/2 tablespoon lemon juice, fresh

Instructions

1. 1

   Rinse red lentils under cold water and drain. Heat 2 teaspoons coconut oil in a medium saucepan over medium heat.

2. 2

   Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and ginger, cook for 1 minute until fragrant.