Ingredients

• 250 g Brown lentils
• 2 Large red onions
• 4 Garlic cloves
• 2 cm Fresh ginger
• 3 tablespoons Berbere spice blend
• 3 tablespoons Niter Kibbeh (spiced clarified butter)
• 1 tablespoon Tomato paste
• 750 ml Water or vegetable broth
• to taste Salt
• 500 g Collard greens
• 1 Small onion
• 2 Garlic cloves (for Gomen)
• 1 cm Fresh ginger (for Gomen)
• 1 tablespoon Vegetable oil
• 1 pinch Pinch of ground cardamom (optional)
• 4-6 pieces Injera bread

Instructions

1. 1

   Rinse the brown lentils under cold water. Set aside.

2. 2

   In a large pot or Dutch oven, melt the Niter Kibbeh (or heat vegetable oil) over medium heat. Add the finely chopped red onions and sauté for 10-15 minutes, until very soft and translucent, stirring frequently. This is a crucial step for flavor.

3. 3

   Stir in the minced garlic and grated ginger, cook for 1 minute until fragrant.

4. 4

   Add the Berbere spice blend and tomato paste. Stir well and cook for 2-3 minutes, allowing the spices to toast slightly.

5. 5

   Stir in the rinsed lentils and pour in the water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.

6. 6

   Season with salt to taste.

7. 7

   Prepare the Gomen: While the stew simmers, heat vegetable oil in another pan. Sauté the small chopped onion until translucent. Add garlic and ginger, cook for 30 seconds.

8. 8

   Add the chopped collard greens to the pan. Cover and steam for 5-7 minutes, or until tender. Season with salt and a pinch of cardamom if desired.

9. 9

   Serve the Ye'difin Misir Wot hot, accompanied by the Gomen and several pieces of Injera bread, for an authentic Ethiopian meal.