Ethiopian-Inspired Misir Wot with Braised Cabbage

Ingredients

• 3 tablespoons neutral cooking oil, divided
• 1 large yellow onion, finely chopped, divided
• 3 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 1 1/2 cups red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt, divided
• 1/2 small green cabbage, thinly sliced
• 2 medium carrots, sliced
• 2 medium Yukon gold potatoes, cut into 3/4-inch pieces
• 1/2 teaspoon ground turmeric
• 3/4 cup water
• 4 pieces injera or soft flatbread, for serving

Steps

1. Heat 2 tablespoons oil in a saucepan over medium heat. Add two-thirds of the onion and cook for 7 minutes until soft and lightly golden.
2. Stir in the garlic, ginger, berbere, and tomato paste and cook for 1 minute. Add the lentils, broth, and 1/2 teaspoon salt.
3. Bring the lentils to a boil, reduce the heat, and simmer partially covered for 25 to 30 minutes, stirring occasionally, until thick and tender.
4. Meanwhile, heat the remaining 1 tablespoon oil in a wide skillet over medium heat. Add the remaining onion, cabbage, carrots, potatoes, turmeric, and remaining 1/2 teaspoon salt.
5. Add 3/4 cup water, cover, and cook for 18 to 22 minutes, stirring twice, until the potatoes are tender. Uncover for the final few minutes if excess liquid remains.
6. Taste both dishes for salt. Serve the misir wot and braised vegetables with injera or soft flatbread.

Allergen note: The lentils and vegetables are vegan. Check the berbere and injera labels for allergens and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.