Ethiopian-Inspired Misir Wat with Crispy Tempeh & Flatbread

Ingredients

• 14 oz tempeh, cut into 1/2-inch cubes
• 1 1/2 cups red lentils, rinsed
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 2 1/2 tbsp berbere spice blend
• 3 tbsp coconut oil, divided
• 3 1/2 cups vegetable broth, low-sodium
• 1 can (14oz) diced tomatoes, no added sugar
• 2 tbsp lemon juice, fresh
• 3/4 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 4 pieces store-bought injera or naan, warmed
• 2 tbsp sesame seeds, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish

Instructions

1. 1

   Toast berbere spice in a dry pan over medium heat for 1-2 minutes until fragrant. Set aside.

2. 2

   Heat 2 tbsp coconut oil in a large pot over medium-high heat. Add diced onion, sauté 5-6 minutes until softened and lightly golden.