Ethiopian Misir Wat with Farro & Gomen Sauté

Ingredients

• 3/4 cup red lentils, rinsed
• 1/2 cup farro, uncooked
• 2 cups collard greens, chopped
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1/4 cup coconut milk, full-fat
• 1 1/2 tsp berbere spice blend
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 1/2 tbsp olive oil
• 1 tbsp lemon juice
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Bring 2 cups salted water to boil in a small pot. Add farro, reduce heat to medium-low, and simmer for 35-40 minutes until tender. Drain if needed.

2. 2

   After farro has cooked for 15 minutes, heat 1 tbsp olive oil in a large saucepan over medium heat. Sauté diced onion for 3 minutes until softened.