Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped red onion and sauté until softened, about 5 to 7 minutes.

2. 2

   Stir in 2 inches of grated fresh ginger and 8 cloves of minced black garlic, cooking for 2 more minutes until fragrant.

3. 3

   Add 2 tablespoons of berbere spice blend and 1 tablespoon of tomato paste, cooking for 2 to 3 minutes while stirring constantly to toast the spices.

4. 4

   Pour in 4 cups of vegetable broth and 1/2 cup of water, bringing the mixture to a simmer while scraping up any browned bits from the bottom of the pot.

5. 5

   Add 1.5 pounds of diced pumpkin or butternut squash and 1 cup of rinsed red lentils, stir well, then cover and simmer for 20 minutes, or until the squash is tender and lentils are cooked.

6. 6

   Stir in 10 ounces of chopped collard greens and 1 teaspoon of salt, continuing to simmer, uncovered, for another 10 to 15 minutes, until the greens are tender and the stew has thickened to your desired consistency.

7. 7

   Serve the Duba Ater Tikil Gomen Black Garlic Wot hot with injera or your favorite grain.

8. 8

   Garnish with fresh cilantro if desired.