Ethiopian Misir Wat with Crispy Tempeh & Injera

Ingredients

• 3/4 cup red lentils, dried, rinsed
• 150 g tempeh, cut into 1/2-inch strips
• 1/2 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp coconut oil, divided
• 1 1/2 cups vegetable broth, low-sodium
• 2 tbsp tomato paste
• 2 tbsp berbere spice blend
• 1/2 tsp fenugreek, ground
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper
• 1 large sheet injera bread, store-bought or homemade
• 1 tbsp fresh lemon juice

Instructions

1. 1

   Heat 1 tbsp coconut oil in a medium pot over medium heat. Add diced onion and sauté 4-5 minutes until softened and lightly golden.

2. 2

   Add minced garlic and ginger to the pot, cook 1-2 minutes until aromatic.