Misir Wot with Gomen

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 cups of red lentils thoroughly under cold water until the water runs clear, then set them aside.

2. 2

   Heat 4 tablespoons of vegan butter or vegetable oil in a large pot or Dutch oven over medium heat, then add 2 large finely chopped red onions and sauté for 8-10 minutes until softened and translucent.

3. 3

   Stir in 6 minced cloves of garlic and 2 inches of grated fresh ginger, cooking for another 2 minutes until fragrant.

4. 4

   Add 3 tablespoons of Berbere spice blend and 2 tablespoons of tomato paste to the pot, stirring well and cooking for 3-4 minutes to toast the spices and deepen the flavor.

5. 5

   Pour in 4 cups of vegetable broth and the rinsed 2 cups of red lentils, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender, stirring occasionally.

6. 6

   While the lentils simmer, add 1 pound of chopped collard greens to a separate large pot with 1/2 cup of water if needed, cover, and steam for 10-15 minutes until tender.

7. 7

   Combine the cooked collard greens with the misir wot, stir in 1 teaspoon of salt, and continue to simmer for 5 more minutes to allow the flavors to meld.

8. 8

   Serve the Misir Wot with Gomen hot, optionally with injera bread or rice.