Vegan Combo 2 Sides Recipe

Combine teff flour and all-purpose (or chosen gluten-free) flour in a large glass or ceramic bowl. Gradually whisk in 3 cups lukewarm water until a smooth, pourable batter forms (thinner than pancake batter). Cover loosely with a cloth or plastic wrap and let ferment at room temperature for 24–36 hours. You should see bubbles and a mildly sour aroma. If your home is cool, fermentation may take longer.

After fermentation, stir in 1 tsp salt and, if batter is too thick, thin with a little water to a consistency that will spread easily on a hot pan (about the thickness of heavy cream).

Heat a nonstick skillet or crepe pan over medium-high heat. Lightly grease with 1 tsp oil. When hot, pour about 1/2 cup batter into the center and quickly swirl/tilt the pan so the batter spreads into a thin, even round about 9–10 inches (it will have many bubbles). Cover the pan with a lid and cook for 2–3 minutes until bubbles set and the surface is matte and dry. Injera is traditionally cooked only on one side; do not flip.

Remove injera to a plate and cool under a clean towel. Repeat with remaining batter, using the remaining oil as needed. Stack flatbread layers with parchment between if storing. Makes about 6–8 medium injera depending on pan size and thickness.

Prep and soften aromatics

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add finely chopped onion and a pinch of salt; sauté, stirring, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and minced ginger and cook 1 minute more until fragrant.

Build the stew

Stir in 2 teaspoons berbere and 1 tablespoon tomato paste; cook 1 minute to bloom the spices. Add the rinsed red lentils and 2 cups water or vegetable broth. Stir to combine and bring to a gentle boil.

Simmer

Reduce heat to low and simmer, uncovered, stirring occasionally until lentils are tender and the mixture thickens, about 15–20 minutes. Add more water by tablespoons if it gets too thick — you want a saucy but spoonable consistency.

Finish

Season with 1 teaspoon salt (adjust to taste) and 1 teaspoon lemon juice if desired to brighten flavors. If you want a richer taste, stir in an additional teaspoon of oil before serving. Keep warm until plating.

Prepare greens

Wash collard leaves thoroughly. Remove tough stems and stack leaves, roll tightly, and slice into thin ribbons (chiffonade). This should yield about 8 cups packed.

Sauté aromatics

Heat 2 tablespoons oil in a wide skillet over medium heat. Add 1/2 cup thinly sliced onion and a pinch of salt; sauté until softened, about 5 minutes. Add 3 tablespoons minced garlic and 1 teaspoon minced ginger; cook 1–2 minutes until fragrant, taking care not to burn the garlic.

Cook greens

Add the sliced collards to the pan, sprinkle 1/2 teaspoon berbere if using, and stir to coat with the aromatics. Pour in 1/2 cup vegetable broth or water, cover the skillet, and reduce heat to medium-low. Cook for 8–12 minutes, stirring once or twice, until the greens are tender and most liquid has evaporated.

Finish

Uncover and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice or apple cider vinegar. Taste and adjust seasoning. If you prefer a silkier texture, continue cooking a minute longer to reduce moisture. Remove from heat and keep warm.

On a large serving platter or individual plates, place a warm injera as the base. Spoon a generous helping of Spiced Red Lentil Stew and a portion of Braised Collard Greens side-by-side on top of the injera (or serve the sides beside an intact injera for tearing). Garnish with chopped cilantro/parsley and a light sprinkle of berbere or chili flakes if desired.

Serve immediately while injera and sides are warm. Leftover stews keep refrigerated for 3–4 days and reheat gently on the stovetop with a splash of water.