Entree: Ethiopia – Amhara – የጾም በያይነቱ ➤ Yetsom Beyaynetu (Ethiopian fasting platter of injera served with an assortment of vegan stews and lentils)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 25 min

Ingredients

- 4 large injera (about 10 in/25 cm each) or enough injera for serving
- 1 1/2 cups (300 g) red lentils (misir), rinsed
- 1 medium onion, finely chopped (about 1 cup/150 g)
- 3 cloves garlic, minced (about 1 tbsp/9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) berbere spice (adjust to taste)
- 1/4 cup (60 ml) vegetable oil (for stews)
- 1 can 14 oz (400 g) crushed tomatoes (for misir wot)
- 1 cup (240 ml) water or vegetable stock (for misir wot; more as needed)
- 1 cup (130 g) shiro powder (roasted chickpea or broad bean flour)
- 2 cups (480 ml) water (for shiro)
- 1 lb (450 g) collard greens or kale, washed, stems removed and coarsely chopped (gomen)
- 2 tbsp (30 ml) vegetable oil (for gomen)
- 1/2 tsp (2.5 ml) ground turmeric (for kik alicha)
- 1 cup (200 g) split yellow peas (kik), rinsed
- 3 cups (720 ml) water (for kik alicha)
- Salt to taste
- 1 small tomato, diced (about 1/2 cup/75 g) and 1/2 small red onion thinly sliced for a fresh salad garnish
- Fresh lemon wedges to serve

Instructions

1. Prepare misir wot (spiced red lentils): in a medium pot heat 2 tbsp (30 ml) oil over medium heat. Add half the chopped onion and sauté until soft, 5–7 minutes. Stir in 1 tbsp ginger and 1 tbsp berbere and cook 1 minute. Add rinsed red lentils, crushed tomatoes, and 1 cup (240 ml) water or stock. Bring to a simmer, cover, and cook until lentils are tender and saucy, 20–25 minutes, adding a little water if needed. Season with salt.
2. Make shiro (chickpea stew): in a separate saucepan sauté the remaining onion in 1 tbsp (15 ml) oil until translucent. Add 1 tbsp ginger and 1 tsp berbere, then slowly whisk in shiro powder with 2 cups (480 ml) water to avoid lumps. Simmer gently, stirring frequently, until thick and smooth, about 10–12 minutes. Adjust salt and berbere to taste.
3. Cook kik alicha (mild split peas): combine rinsed split yellow peas and 3 cups (720 ml) water in a pot. Add 1/2 tsp turmeric and a pinch of salt. Bring to boil, reduce heat and simmer until peas are soft and mildly thickened, 30–40 minutes. Add water as needed to reach a stew-like consistency.
4. Prepare gomen (braised greens): heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Add a pinch of salt and the chopped greens, and cook, stirring, until wilted and tender, 8–12 minutes. Add a splash of water if needed and adjust seasoning.
5. Quick tomato-onion garnish: toss diced tomato and thinly sliced red onion with a pinch of salt and a squeeze of lemon; set aside to brighten the platter.
6. Taste and adjust: ensure each stew is seasoned and has the right thickness—shiro should be smooth and ladleable, misir and kik should be stew-like, and gomen tender.
7. Assemble the Yetsom Beyaynetu: spread one large injera on a wide platter or place several injera as the base. Spoon portions of misir wot, shiro, kik alicha, and gomen in separate mounds on top of the injera so diners can mix. Add the tomato-onion garnish and lemon wedges on the side.
8. Serve communally: present the platter with additional injera for tearing and scooping; traditionally eaten by hand, sharing the platter family-style.