Ethiopian Injera Breakfast with Spiced Lentil Wat & Sautéed Gomen

Ingredients

• 2 pieces pre-made injera flatbread, or use store-bought vegan flatbread as substitute
• 0.5 cup red lentils, dried, rinsed
• 0.5 medium onion, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 1.5 teaspoons berbere spice blend, traditional Ethiopian spice mix
• 2 teaspoons coconut oil
• 1.5 cups collard greens, chopped
• 1 clove garlic, minced for greens
• 1 teaspoon coconut oil, for greens
• 1.75 cups vegetable broth, low-sodium
• 0.5 teaspoon sea salt, divided
• 0.125 teaspoon black pepper
• 0.5 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.