Ethiopian Misir Wat & Injera Breakfast Platter with Sautéed Gomen

Ingredients

• 0.5 cup red lentils, dried
• 1.5 cups vegetable broth, low-sodium
• 0.5 medium onion, finely diced
• 2 cloves garlic cloves, minced
• 0.5 teaspoon ginger, grated fresh
• 1.5 teaspoons berbere spice blend, traditional Ethiopian spice mix
• 0.25 teaspoon turmeric
• 1.5 tablespoons coconut oil, divided
• 2 cups collard greens, chopped, stems removed
• 1 clove garlic cloves, minced for greens
• 1 piece injera flatbread, vegan store-bought or homemade
• 0.25 teaspoon sea salt, to taste
• 0.125 teaspoon black pepper, to taste
• 2 tablespoons fresh cilantro, chopped, for garnish

Instructions

1. 1

   Heat 1 tablespoon coconut oil in a medium saucepan over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.

2. 2

   Add 2 minced garlic cloves and grated ginger, stirring constantly for 1 minute until fragrant.