Ethiopian Misir Wat with Injera & Garlicky Sautéed Gomen

Ingredients

• 0.75 cup red lentils, dried, rinsed
• 0.5 cup coconut milk, full-fat
• 1.5 cups vegetable broth, low-sodium
• 0.5 medium onion, finely diced
• 3 cloves garlic cloves, minced
• 1 tsp ginger, grated fresh
• 1.5 tsp berbere spice blend, authentic Ethiopian
• 2 tbsp tomato paste, unsweetened
• 2 tbsp olive oil, divided
• 2 cups collard greens, chopped, stems removed
• 2 pieces injera bread, store-bought or homemade
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste
• 1 tbsp sesame seeds, for garnish

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Add minced garlic and grated ginger, cooking for 1 minute until fragrant.