Ethiopian Spiced Lentil Injera Wrap with Garlicky Sautéed Kale

Ingredients

• 0.33 cup red lentils, dried, rinsed
• 1 cup vegetable broth, low-sodium
• 0.25 medium onion, diced
• 3 cloves garlic, minced, divided
• 0.5 teaspoon ginger, freshly grated
• 1 teaspoon berbere spice blend, traditional Ethiopian
• 0.25 teaspoon turmeric, ground
• 0.5 tablespoon tomato paste, unsweetened
• 1 tablespoon coconut oil, divided
• 1.5 cups kale, chopped, stems removed
• 1 piece injera flatbread, vegan, store-bought
• 1 tablespoon pistachios, crushed, roasted unsalted
• 0.5 tablespoon lime juice, fresh
• 0.25 teaspoon sea salt, to taste
• 0.125 teaspoon black pepper, to taste

Instructions

1. 1

   Heat 0.5 tbsp coconut oil in a medium saucepan over medium heat. Add diced onion and sauté for 3 minutes until softened.

2. 2

   Add 2 cloves minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in berbere spice, turmeric, and tomato paste. Toast spices for 1 minute.