Ethiopian Spiced Lentil & Tempeh Wat with Injera

Ingredients

• 4 oz tempeh, cubed into 3/4-inch pieces
• 0.5 cup red lentils, dried
• 1.25 cups vegetable broth, unsalted
• 0.25 cup coconut milk, full-fat, canned
• 0.5 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp berbere spice blend, authentic Ethiopian spice mix
• 1 tbsp tomato paste, unsweetened
• 2 tbsp olive oil, divided
• 2 cups collard greens, roughly chopped
• 1 large sheet injera bread, or 2 smaller pieces
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Cut tempeh into 3/4-inch cubes. Heat 1 tbsp olive oil in a skillet over medium-high heat and pan-sear tempeh for 3-4 minutes per side until golden and crispy. Transfer to a plate.

2. 2

   In the same skillet, reduce heat to medium. Add remaining 1 tbsp olive oil, then sauté diced onion for 3 minutes until softened.