1 Meat And 1 Veggie Sampler Recipe

Prep lentils and aromatics

Rinse 1 cup red lentils (and 1/2 cup split peas if using) under cold water until water runs clear. Drain and set aside. Finely chop 1 cup onion, mince 3 tsp garlic and 1 tbsp fresh ginger.

Cook lentils

In a medium saucepan, combine rinsed lentils/peas with 3 cups water. Bring to a boil, then reduce to a simmer. Cook until tender but not falling apart, about 15–20 minutes. Drain any excess water and set lentils aside.

Build the sauce

While lentils cook, heat 2 tbs oil in a sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.

Spice and tomato

Stir in 2 tbs berbere and 1/2 tsp turmeric; toast for 30 seconds to bloom the spices. Add 2 tbs tomato paste and 1 cup diced tomatoes, stir to combine and cook 3–4 minutes to deepen flavor.

Combine and finish

Add the cooked lentils to the sauce, stirring to coat. If mixture seems thick, add up to 1/4 cup water or vegetable stock. Simmer 5 minutes to let flavors meld. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Stir in 2 tbs chopped cilantro or parsley if using. Keep warm until plating.

Prep meat and aromatics

Trim fat and cut 1 lb chicken thighs into bite-sized pieces (or cube beef). Pat dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Thinly slice 1 cup onion, mince 2 tsp garlic and 1 tsp ginger.

Brown the meat

Heat 1 tbs oil in a heavy skillet or Dutch oven over medium-high heat. Add the meat in a single layer and sear until browned on all sides but not fully cooked through, about 4–6 minutes. Remove and set aside.

Cook onions & spices

In the same pan, reduce heat to medium and add the sliced onion. Cook until deep golden and caramelized, about 8–10 minutes, stirring occasionally. Add the minced garlic and ginger and cook 1 minute. Stir in 1.5 tbs berbere and 1/2 tsp smoked paprika; cook 30 seconds to toast spices.

Simmer with stock

Return the browned meat to the pan. Stir in 1 tbs tomato paste and 1 cup stock, scraping up any browned bits. Bring to a gentle simmer, then cover and cook until meat is cooked through and tender — chicken about 10–12 minutes, beef 45–60 minutes depending on cut. Uncover and simmer 3–5 minutes to thicken the sauce if needed.

Finish and season

Taste and season with the remaining salt (to reach total of 1 tsp) and 1/2 tsp black pepper, plus 1 tsp lemon juice. Keep warm for serving.

If using store-bought injera, reheat gently by placing on a large plate and covering with a damp towel for a few minutes, or warm briefly in a single layer on low heat in a non-stick skillet for 20–30 seconds per side. If using ready-to-cook batter, follow package instructions to cook crepe-like injera on a non-stick skillet until spongy and holes form; make 4–6 pieces for the sampler.

Curdle the milk

Pour 4 cups whole milk into a medium saucepan and warm over medium heat to just below boiling (about 190°F / steam starting, small bubbles). Remove from heat and stir in 2 tbs lemon juice or vinegar. Let sit undisturbed for 8–10 minutes until curds separate from whey.

Drain curds

Line a fine-mesh sieve with cheesecloth and set over a bowl. Pour the curdled milk into the sieve to drain. Let drain 10–15 minutes for soft curds (longer for drier cottage cheese). Reserve some whey for thinning if desired.

Season and finish

Transfer drained curds to a bowl, fold in 1/2 tsp salt and 1 tsp unsalted butter (optional) for richness. Stir in 1 tbs chopped chives or parsley if using. Taste and adjust salt. Keep chilled until serving.

Arrange warmed injera on a large platter or individual plates. Spoon the vegan lentil dish on one area of the injera and the meat dish on another. Place a generous spoonful of homemade cottage cheese (ayib) on the side. Sprinkle with chopped cilantro/parsley and a light dusting of extra berbere if desired. Serve warm, using the injera to scoop bites of each component.