Yetsom Beyaynetu (Vegetarian Platter) with Millet

Ingredients

• 1 pound Collard Greens
• 1 cup Red Lentils
• 1 cup Yellow Split Peas
• 2 medium Onion
• 6 cloves Garlic
• 2 tablespoons Ginger
• 2 tablespoons Berbere Spice Blend
• 1 teaspoon Turmeric
• 4 tablespoons Olive Oil
• 2 cups Millet Flour
• 2.5 cups Water
• 1/2 teaspoon Salt

Instructions

1. 1Prepare the Gomen: Finely chop the 1 pound of Collard Greens. Mince 2 cloves of the Garlic and finely chop 1/2 of the 2 medium Onion. In a large pot or Dutch oven over medium heat (350°F / 175°C), heat 2 tablespoons of the 4 tablespoons of Olive Oil. Add the minced garlic, chopped onion, and 1 tablespoon of the 2 tablespoons of Ginger. Cook, stirring often, for 5 minutes until the onion is softened and translucent. Add the chopped collard greens and 1 teaspoon of Turmeric. Cook, stirring occasionally, for 15-20 minutes, or until the collard greens are wilted and tender.
2. 2Prepare the Misir Wot: Mince 2 cloves of the Garlic and finely chop 1/2 of the 2 medium Onion. In a medium pot over medium-high heat (375°F / 190°C), heat 1 tablespoon of the 4 tablespoons of Olive Oil. Add the minced garlic, chopped onion, and 1 tablespoon of the 2 tablespoons of Ginger. Cook, stirring often, for 5 minutes until the onion is softened and translucent. Stir in 2 tablespoons of Berbere Spice Blend and cook for 1 minute until fragrant. Add 1 cup of Red Lentils and 2.5 cups of Water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very soft and have broken down, stirring occasionally to prevent sticking.
3. 3Prepare the Kik Alicha: Mince 2 cloves of the Garlic and finely chop the remaining 1/2 of the 2 medium Onion. In a medium pot over medium heat (350°F / 175°C), heat 1 tablespoon of the 4 tablespoons of Olive Oil. Add the minced garlic and chopped onion. Cook, stirring often, for 5 minutes until the onion is softened and translucent. Add 1 cup of Yellow Split Peas and 1 teaspoon of Turmeric. Stir to coat the peas. Add enough water to cover the peas by about 1 inch (approximately 2 cups, adjust as needed). Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the split peas are very soft and tender, stirring occasionally.
4. 4Prepare the Millet Flatbread: In a medium bowl, whisk together 2 cups of Millet Flour, 1/2 teaspoon of Salt, and 1.5 cups of Water until you have a smooth batter. Heat a lightly oiled griddle or large non-stick skillet over medium-high heat (375°F / 190°C). Pour about 1/4 cup of batter onto the hot griddle for each flatbread, spreading it into a thin circle. Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining batter.
5. 5Assemble the Yetsom Beyaynetu: Arrange the prepared Gomen, Misir Wot, and Kik Alicha attractively on a large platter. Serve immediately with the Millet Flatbread.

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