Ethiopian Vegan Misir ( lentils ) with Potato & Gomen Recipe

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Homemade blends can control heat and cost.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar nutrients and is often more affordable.

vegetable broth

🥗Healthier: water + seasoning

💰Cheaper: water

Using water reduces cost while still flavoring the dish.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and flavor.

Rinse red lentils under cold water until water runs clear.

Peel and dice potatoes into small cubes.

Chop collard greens into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add tomato paste and berbere spice, stirring to combine for 2-3 minutes.

Pour in water and vegetable broth, bringing to a simmer.

Add rinsed lentils and diced potatoes, cooking until potatoes are tender, about 15-20 minutes.

Stir in collard greens, cooking until wilted, about 5 minutes.

Season with salt, lemon juice, and black pepper to taste.

Serve warm with injera or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary