Beyainatu

Your injera will be buried in mounds of delectable and vibrant veggies, potatoes, curries, lentil soups, and more, creating a riot of hues and tastes. Because of Ethiopia's strong religious fasting and abstinence from meat on Wednesdays and Fridays, beyainatu is widely available throughout the country, and is served in everything from posh hotels to roadside food shacks. As a result, beyainatu is a safe and simple option when traveling or confronted with a menu only printed in Amharic.
Regardless of whether they are vegetarian or not, many travelers to Ethiopia declare beyainatu to be their favorite dish.

Ingredients

• 4 Mediterranean pitas, 6 oz red lentils, 2 (¼ oz) berbere spice blend, 6 oz tomato paste, 12 oz plum tomatoes, 2 (12 oz) collard greens, 2 medium red onions, 1 jalapeño chile, garlic, 1 oz fresh ginger

Directions

• Peel and finely chop 1 teaspoon ginger. Finely chop 1½ tablespoons garlic. Finely chop jalapeño. Finely chop onion. In a medium bowl, combine 2 tablespoons of the onions, 3 teaspoons of he jalapeños, and 2 teaspoons of the garlic; reserve for
  
• Heat ¼ cup oil in a medium saucepan over medium. Add chopped ginger, remaining onion, garlic, and jalapeno, and a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are very soft and translucent with no browning, 7–10 minutes.
  
• Trim ends from collard greens, remove and discard center stem, then stack leaves and cut crosswise into ½-inch wide ribbons. Cut tomatoes into ½-inch pieces. Reserve ¼ cup tomatoes for step 5. Transfer remaining tomatoes to bowl with reserved onions, jalapeños, and garlic. Stir in 1 tablespoon each of vinegar and oil; season to taste. Set tomato salad aside until ready to serve.
  
• Once aromatics are soft, transfer half to 2nd medium saucepan. To 1 saucepan, stir in 2 tablespoons tomato paste and 1 tablespoon berbere; cook over medium heat, stirring, until slightly darkened and aromatic, 2–3 minutes.
• Add lentils, 3½ cups water, and 2 teaspoons salt. Bring to a boil, then simmer on medium until lentils are tender and stew is thickened, 15–18 minutes.
  
• To the other medium saucepan, add collard greens, 1 cup water, reserved ¼ cup tomatoes, 2 teaspoons salt, and ½ teaspoon berbere. Bring to a boil and simmer over medium-low heat, stirring occasionally, until collard greens are dark green, tender, and liquid is reduced by ⅔, 12–15 minutes. Preheat broiler with a rack in top the position.
  
• Lightly brush pitas all over with oil; broil directly on top oven rack until warm and pliable, 1–2 minutes per side. Cut pitas into wedges, if desired. Stir 1 teaspoon vinegar each into lentils and collard greens; season to taste with salt and pepper. Serve lentils, collard greens, and tomato salad with warm pitas on the side. Enjoy!