Ethiopian Vegetarian Lunch: Spicy Berbere Lentils with Injera and Atakilt Wat

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup brown lentils, rinsed and drained 2 cups vegetable broth 1 tbsp Berbere spice mix 1 tsp salt, divided 1 large onion, chopped 4 cloves garlic, minced 1 cup tomato sauce 1 tbsp olive oil 3 cups chopped kale or collard greens 1 cup diced carrots 1 cup diced sweet potatoes 2 cups cubed cauliflower 1/4 cup fresh lemon juice 1 batch injera (Ethiopian sourdough flatbread) or store
• bought

Instructions

1. Combine lentils, vegetable broth, Berbere spice mix, and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce heat, and simmer until lentils are tender, about 30 minutes. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until softened, about 5 minutes.
3. Stir in kale or collard greens, carrots, sweet potatoes, and remaining salt. Cook for 5 minutes, then add cauliflower and cook an additional 7 10 minutes.
4. Add tomato sauce and lemon juice to the vegetable mixture. Simmer until vegetables are tender but still brightly colored, about 5 more minutes.

Chef’s Insight

The combination of spicy Berbere-seasoned lentils and vibrant Atakilt Wat creates a harmonious balance of flavors and textures, perfect for sharing with friends and family during an Ethiopian feast.

Notes

Feel free to adjust the spice level by adding more or less Berbere spice mix according to personal preference.