Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly and soak them in 2 cups of hot water for 20 minutes; drain well.

2. 2

   In a large mixing bowl, combine the drained 1 cup of red lentils, 0.5 cup of teff flour, 1 cup of vegetable broth, and 0.5 teaspoon of salt, mixing until well combined to form a thick batter.

3. 3

   Heat 1 tablespoon of olive oil in a pan over medium heat, then sauté 1 small finely chopped red onion for 3 minutes until softened. Add 3 cloves of minced garlic and 1-inch of grated ginger, cooking for 1 minute until fragrant.

4. 4

   Stir 1 tablespoon of red miso paste into the sautéed aromatics until it dissolves, then add 2 tablespoons of berbere spice blend and cook for 30 seconds more, ensuring the spices are fragrant.

5. 5

   Transfer the spiced aromatic mixture into the lentil-teff batter, then fold in 0.5 cup of finely chopped collard greens and 0.25 cup of finely chopped fresh cilantro.

6. 6

   Lightly grease a steaming basket or individual ramekins and spoon the lentil-teff mixture into them, smoothing the tops evenly.

7. 7

   Steam the mixture over simmering water for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cakes are firm.

8. 8

   While steaming, whisk together 1 tablespoon of red miso paste, 1 tablespoon of berbere spice blend, and 2 tablespoons of hot water to create the miso-berbere glaze, and drizzle it over the steamed cakes before serving.