Ethiopian Misir Wat with Rice

Ingredients

• 0.75 cup red lentils, dried
• 0.5 medium onion, finely diced
• 3 whole garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons berbere spice blend
• 1.5 tablespoons coconut oil, for cooking
• 2 cups vegetable broth, low-sodium
• 0.5 teaspoon turmeric, ground
• 0.25 teaspoon sea salt
• 0.5 cup basmati rice, uncooked
• 1 cup water, for rice
• 1 tablespoon fresh cilantro, chopped, for garnish
• 0.5 tablespoon lemon juice, fresh
• 2 pieces injera bread, store-bought

Instructions

1. 1

   Rinse rice until water runs clear. In a small pot, bring 1 cup water to boil, add rice, reduce heat to low, cover and simmer 18 minutes. Let stand 5 minutes, then fluff.

2. 2

   Heat coconut oil in a saucepan over medium heat. Add diced onion and sauté 5-6 minutes until golden and softened.