Ethiopian Misir Wat with Farro & Garlicky Collard Greens

Ingredients

• 0.75 cup red lentils, dried
• 0.5 cup farro, uncooked
• 2 cups collard greens, chopped
• 0.25 medium onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• 1.5 teaspoons berbere spice blend, Ethiopian spice mix
• 1.5 tablespoons tomato paste
• 1.75 cups vegetable broth, low-sodium
• 0.25 cup coconut milk, full-fat
• 2.5 tablespoons extra virgin olive oil, divided
• 2 cups water, for farro
• 0.5 teaspoon sea salt, to taste
• 0.25 teaspoon black pepper, to taste
• 0.5 tablespoon lime juice, fresh

Instructions

1. 1

   Rinse farro under cold water. In a small pot, bring 2 cups water to boil, add farro with pinch of salt, reduce heat and simmer 25-30 minutes until tender. Drain and set aside.

2. 2

   While farro cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and cook 3-4 minutes until softened.