Ethiopian Vegetarian Sampler: Lentil Stew, Shiro, Collard Greens & Injera | Delightful Aromas and Mouthwatering Flavors

Allergens

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Ingredients

• 1 cup green lentils 2 cups water 1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper to taste 2 cups vegetable broth 1 cup Shiro (Ethiopian chickpea paste) 3 cups chopped collard greens, stems removed 1 package injera (Ethiopian flatbread)

Instructions

1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20 minutes. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic, ginger, cumin, coriander, and cook for another 1 2 minutes.
3. Add vegetable broth to the skillet and bring to a simmer. Stir in the Shiro, and let it cook for about 5 minutes, stirring occasionally.
4. In a separate pan, steam collard greens until tender, season with salt and pepper.
5. Serve lentil stew, Shiro, collard greens, and injera together on a large platter or individual plates.

Chef’s Insight

To enhance flavors even more, add a few drops of Ethiopian Berbere spice mix to the lentil stew and Shiro.

Notes

Make sure to thoroughly wash and dry collard greens before steaming.