Ethiopian Misir Wat with Millet and Gomen Sauté

Ingredients

• 0.75 cup red lentils, rinsed
• 1.75 cups vegetable broth, unsweetened
• 0.5 medium onion, finely diced
• 1 tbsp fresh ginger, minced
• 3 whole garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp berbere spice blend
• 0.5 cup millet grain, uncooked
• 1 cup water, for millet
• 2 cups collard greens, chopped
• 2 tbsp extra virgin olive oil, divided
• 0.75 tsp sea salt, divided
• 0.25 tsp black pepper
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Start millet: Bring 1 cup water to boil in small saucepan. Add 0.5 cup millet and 0.25 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes until water absorbs. Set aside.

2. 2

   Heat 1 tbsp olive oil in large saucepan over medium heat. Add diced onion and sauté 4-5 minutes until softened and lightly golden.