Ethiopian Misir Wat with Millet and Gomen Sauté

Ingredients

• 3/4 cup red lentils, rinsed
• 1 3/4 cups vegetable broth, unsweetened
• 1/2 medium onion, finely diced
• 1 tbsp fresh ginger, minced
• 3 whole garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp berbere spice blend
• 1/2 cup millet grain, uncooked
• 1 cup water, for millet
• 2 cups collard greens, chopped
• 2 tbsp extra virgin olive oil, divided
• 3/4 tsp sea salt, divided
• 1/4 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 1/2 cup millet and 1/4 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.