Ethiopian-Spiced Lentil Wat with Injera & Sautéed Gomen

Ingredients

• 0.75 cup red lentils, dried, rinsed
• 0.5 medium onion, finely diced
• 3 whole garlic cloves, minced (reserve 1 for gomen)
• 1 tablespoon fresh ginger, minced
• 1.5 teaspoon berbere spice blend, Ethiopian red spice mix
• 0.5 teaspoon fenugreek seeds, ground
• 2 cups vegetable broth, low-sodium
• 0.25 cup coconut milk, full-fat
• 2 tablespoon olive oil, divided
• 2 cups collard greens, chopped (gomen)
• 1 large sheet injera flatbread, store-bought vegan
• 0.25 teaspoon sea salt, to taste
• 0.125 teaspoon black pepper, freshly ground

Instructions

1. 1

   Heat 1 tablespoon olive oil in a medium pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Stir in 2 minced garlic cloves (reserve 1 for gomen) and ginger, cooking for 1 minute until fragrant. Add berbere and ground fenugreek, stirring constantly for 30 seconds to bloom the spices.