Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Fire-roast 2 whole ripe tomatoes and 2 medium red bell peppers directly over an open flame until the skins are charred and blistered, about 10-15 minutes, then place them in a bowl, cover tightly with a lid for 10 minutes to steam, and finally peel, deseed, and roughly chop the flesh.

2. 2

   In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of niter kibbeh over medium heat, then add 1 large finely chopped red onion and sauté until softened and translucent, about 8-10 minutes.

3. 3

   Stir in 4 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 2 tablespoons of berbere spice blend, cooking for 2 minutes until fragrant.

4. 4

   Add the chopped fire-roasted tomatoes and red bell peppers, 1 whole deseeded chipotle pepper in adobo sauce (finely minced), and 0.5 cups of vegetable broth, simmering for 5 minutes to combine the flavors.

5. 5

   Rinse 1.5 cups of red lentils thoroughly under cold water, then add them to the pot along with 4 cups of vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.

6. 6

   Add 6 cups of chopped collard greens to the simmering lentils, season with 1 teaspoon of salt, cover the pot, and cook for another 10-15 minutes until the collard greens are tender and the lentils are cooked through, adding more broth if needed to achieve a desired consistency.

7. 7

   Taste and adjust seasoning with additional salt or berbere as desired, then serve the Fire-Roasted Chipotle Mesir Gomen hot with traditional injera or rice.