Ethiopian Misir Wat with Farro and Gomen

Ingredients

• 3/4 cup red lentils, dried, rinsed
• 1/2 cup farro, uncooked
• 2 cups collard greens, chopped, stems removed
• 1/2 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp berbere spice blend
• 1 tsp paprika, ground
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 2 tbsp coconut oil, divided
• 2 cups vegetable broth, low-sodium
• 2 1/2 cups water, for farro
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp pumpkin seeds, for garnish

Instructions

1. 1

   Bring 2 1/2 cups water to boil in small pot. Add farro, reduce heat to medium-low, cover and simmer 35-40 minutes until tender. Drain excess water and set aside.

2. 2

   In a separate large pot, heat 1 tbsp coconut oil over medium heat. Add diced onion and sauté 5-6 minutes until softened and lightly golden.