Ethiopian Misir Wat with Injera & Garlicky Sautéed Collard Greens

Ingredients

• 0.75 cup red lentils, dried, rinsed
• 1.5 cups vegetable broth, low-sodium
• 0.5 medium onion, finely diced
• 4 cloves garlic, minced, divided
• 1 tablespoon fresh ginger, minced
• 2 teaspoons berbere spice blend, Ethiopian spice mix
• 0.5 teaspoon turmeric, ground
• 1 tablespoon tomato paste, unsweetened
• 3 teaspoons olive oil, divided
• 2 cups collard greens, chopped, stems removed
• 1 large piece injera flatbread, store-bought or homemade
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add diced onion and sauté for 4-5 minutes until softened and lightly golden.

2. 2

   Add 3 cloves minced garlic and ginger, cook for 1 minute until aromatic.