Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear, then drain them completely.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped red onion and sauté until softened and golden, about 8 to 10 minutes.

3. 3

   Stir in 4 minced garlic cloves, 1 inch of grated fresh ginger, and 2 tablespoons of berbere spice blend, cooking for 2 to 3 minutes until fragrant, allowing the spices to toast and deeply infuse in the hot oil.

4. 4

   Add the rinsed red lentils and 3 cups of vegetable broth to the pot, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes until the lentils are tender, stirring occasionally.

5. 5

   While the lentils cook, roughly chop 1 bunch of collard greens, then gently massage 0.5 teaspoon of salt and 0.25 teaspoon of black pepper into the greens before adding them to the simmering lentil mixture and continuing to cook, covered, for another 10 to 15 minutes until the collard greens are tender.

6. 6

   Stir in 1 tablespoon of pomegranate molasses, if desired for added tang and sweetness, and remove the pot from heat, allowing the flavors to meld for a few minutes.

7. 7

   Serve the Ye'Qimenat Misir Wot warm, garnished generously with 0.5 cup of fresh pomegranate seeds for a burst of flavor and texture.