Ethiopian Misir Wat & Farro Pilaf with Gomen Sauté

Ingredients

• 1 cup red lentils, dried, rinsed
• 0.5 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated fresh
• 1.5 tsp berbere spice blend, traditional Ethiopian spice
• 0.5 tsp turmeric powder
• 0.5 tsp ground cumin
• 3 cups vegetable broth, low-sodium, divided
• 1 tbsp tomato paste
• 1.5 tbsp coconut oil, divided
• 0.5 cup farro, uncooked
• 2 cups collard greens, chopped, packed
• 1 small shallot, thinly sliced
• 2 tbsp raw sunflower seeds, for garnish
• 0.5 tsp sea salt, to taste
• 0.25 tsp black pepper, to taste

Instructions

1. 1

   Bring 1 cup vegetable broth to boil in a medium saucepan. Add farro, reduce heat to low, and simmer for 20-22 minutes until tender. Drain excess liquid if needed.

2. 2

   While farro cooks, heat 1 tbsp coconut oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until softened.