Ethiopian Spiced Lentil & Collard Green Injera Platter with Roasted Beets

Ingredients

• 1/2 cups red lentils, dried
• 1 1/4 cups vegetable broth, low-sodium
• 2 cups collard greens, chopped, stems removed
• 1 medium beet, cubed
• 2 pieces injera bread, store-bought or homemade
• 3 cloves garlic, minced
• 1 tbsp ginger, minced fresh
• 1 1/2 tsp berbere spice blend, ethiopian spice mix
• 1/4 cup coconut milk, full-fat
• 2 tbsp olive oil, divided
• 1/4 medium onion, diced
• 1/2 tsp cumin seeds, whole
• 1/4 tsp turmeric, ground
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, freshly ground
• 1 tbsp lemon juice, fresh
• 2 tbsp fresh cilantro, chopped, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Toss beet cubes with 1/2 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 35-40 minutes until tender and caramelized.

2. 2

   After beets have roasted for 20 minutes, heat 1 tbsp olive oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.