Ethiopian Misir Wat Breakfast Porridge with Crispy Tempeh & Injera Strips

Ingredients

• 0.5 cup red lentils, dried
• 100 g tempeh, cubed
• 0.25 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 0.5 cup coconut milk, full-fat, unsweetened
• 1 cup vegetable broth, low-sodium
• 1.5 tsp berbere spice blend, traditional Ethiopian spice
• 0.25 tsp turmeric
• 0.25 tsp cumin
• 1 sheet injera bread, torn into strips
• 2 tbsp olive oil, divided
• 0.25 tsp sea salt, to taste
• 2 tbsp pumpkin seeds, for garnish
• 1 tbsp fresh cilantro, chopped, for garnish

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium saucepan over medium heat. Sauté diced onion until translucent, about 3 minutes.

2. 2

   Add minced garlic and grated ginger, cook for 1 minute until fragrant.