Ethiopian Misir Wat & Injera Breakfast Platter with Sautéed Gomen

Ingredients

• 1/2 cup red lentils, dried
• 1 1/2 cups vegetable broth, low-sodium
• 1/2 medium onion, finely diced
• 2 cloves garlic cloves, minced
• 1/2 teaspoon ginger, grated fresh
• 1 1/2 teaspoons berbere spice blend, traditional ethiopian spice mix
• 1/4 teaspoon turmeric
• 1 1/2 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
• 1/4 teaspoon sea salt, to taste
• 1/8 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.