Ethiopian Beyaynetu Vegetarian Platter Over Injera

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 35 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 2 hours

Quick Ingredients

• 1 cup red lentils, rinsed
• 1 cup yellow split peas, rinsed (soak 20 minutes, optional)
• 1/2 large green cabbage (about 1 lb), sliced; 3 medium carrots, sliced
• 1 bunch collard greens, chopped (about 12 oz)
• 3 medium beets, peeled and 1/2-inch diced
• 3 large onions, finely chopped (divided)
• 10 garlic cloves, minced (divided); 2 tbsp fresh ginger, grated (divided)
• 3 tbsp berbere, divided
• 2 1/4 tsp ground turmeric, divided; 1 tsp ground cumin
• 1/2 cup niter kibbeh (Ethiopian spiced clarified butter) or vegan version
• 2 tbsp neutral oil
• 9 cups low-sodium vegetable broth or water, divided
• 2 tbsp tomato paste
• Kosher salt; 1 lemon; 1 jalapeño (garnish)
• 6 large injera

Do This

• 1. Make quick niter kibbeh (10 minutes): gently infuse butter with aromatics and spices; strain.
• 2. Misir wot: sauté 1 chopped onion in 2 tbsp niter kibbeh; add 2 tbsp berbere + 2 tbsp tomato paste; add lentils + 3 cups water; simmer 20–25 minutes.
• 3. Kik alicha: sauté 1/2 onion in 1 1/2 tbsp niter kibbeh; add 1 tsp turmeric; add split peas + 3 cups water; simmer 30–35 minutes.
• 4. Beets: sauté 1/2 onion in 1 1/2 tbsp niter kibbeh; add 1 tbsp berbere + beets + 2 cups water; simmer 25–30 minutes.
• 5. Cabbage & carrots: cook 1/2 onion in 1 1/2 tbsp niter kibbeh + 1 tbsp oil; add 1 tsp turmeric + 1 tsp cumin, cabbage, carrots, 1/4 cup water; cover 15–18 minutes.
• 6. Collards: sauté 1/2 onion, garlic, ginger, jalapeño in 1 1/2 tbsp niter kibbeh; add collards + 1/2 cup water; cook 10–12 minutes; finish with lemon.
• 7. Warm injera; arrange mounds of each stew on a platter lined with injera; garnish and serve.

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Why You’ll Love This Recipe

• A colorful, mix-and-match platter that turns dinner into a feast.
• Make-ahead friendly: each component tastes even better the next day.
• Balanced flavors—spicy, earthy, citrusy—using pantry spices and fresh vegetables.
• Authentic textures and aromas thanks to niter kibbeh and berbere.

Grocery List

• Produce: 3 large onions, 10 garlic cloves, 2-inch knob ginger, 1/2 large green cabbage, 3 medium carrots, 1 bunch collard greens, 3 medium beets, 1 jalapeño, 1 lemon
• Dairy: 8 oz unsalted butter (for niter kibbeh) or plant-based butter
• Pantry: Red lentils, yellow split peas, berbere spice blend, ground turmeric, ground cumin, ground cardamom, ground coriander, ground fenugreek (or fenugreek seeds), cinnamon, black pepper, bay leaf, tomato paste, neutral oil, kosher salt, low-sodium vegetable broth (or water), 6 large injera

Full Ingredients

Niter Kibbeh (Quick Batch, makes about 3/4 cup; you will use 1/2 cup)

• 8 oz (225 g) unsalted butter (or vegan butter)
• 2 tbsp very finely minced onion
• 2 garlic cloves, smashed
• 1 tsp grated fresh ginger
• 1/2 tsp ground fenugreek (or lightly crushed fenugreek seeds)
• 1/2 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp freshly ground black pepper
• 1 small bay leaf

Misir Wot (Spicy Red Lentils)

• 1 cup red lentils, rinsed
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp berbere
• 2 tbsp niter kibbeh
• 3 cups low-sodium vegetable broth or water
• 3/4 tsp kosher salt, plus more to taste

Kik Alicha (Turmeric Split Peas)

• 1 cup yellow split peas, rinsed (soak 20 minutes for quicker cooking, optional)
• 1/2 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 1/2 tbsp niter kibbeh
• 3 cups low-sodium vegetable broth or water
• 3/4 tsp kosher salt, plus more to taste

Atkilt (Cabbage and Carrots)

• 1/2 large green cabbage (about 1 lb), cored and sliced 1/2-inch thick
• 3 medium carrots, sliced 1/4-inch thick
• 1/2 large onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 1/2 tbsp niter kibbeh
• 1 tbsp neutral oil
• 1/4 cup water
• 1/2 tsp kosher salt

Gomen (Collard Greens)

• 1 bunch collard greens (about 12 oz), stems removed, leaves chopped
• 1/2 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 jalapeño, seeded and minced (leave seeds for more heat)
• 1 1/2 tbsp niter kibbeh
• 1/2 cup water
• 1/2 tsp kosher salt
• Lemon wedges, to finish

Berbere-Braised Beets

• 3 medium beets, peeled and cut into 1/2-inch cubes
• 1/2 large onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp berbere
• 1 1/2 tbsp niter kibbeh
• 2 cups low-sodium vegetable broth or water
• 1/2 tsp kosher salt
• 1 tsp lemon juice, to finish

For Serving and Plating

• 6 large injera
• Jalapeño slices and lemon wedges, for garnish
• Extra berbere for dusting (optional)

Step-by-Step Instructions

Step 1: Make quick niter kibbeh

Add the butter, onion, garlic, ginger, fenugreek, cardamom, cumin, coriander, cinnamon, turmeric, black pepper, and bay leaf to a small saucepan. Melt over low heat and gently bubble for 8–10 minutes, stirring occasionally, until the milk solids begin to turn pale golden and the spices smell toasty. Strain through a fine sieve or cheesecloth to remove solids. Keep warm; you will use 1/2 cup for the dishes below.

Step 2: Start the misir wot (red lentils)

In a medium pot over medium heat, warm 2 tbsp niter kibbeh. Add the chopped onion and a pinch of salt; cook 6–8 minutes until soft and translucent. Stir in the garlic, then the tomato paste and berbere; cook 1 minute to bloom the spices. Add the lentils and 3 cups broth/water. Bring to a gentle simmer, then cook uncovered 20–25 minutes, stirring occasionally, until the lentils are creamy and thick. Season with 3/4 tsp salt. Cover and keep warm on low.

Step 3: Simmer the kik alicha (split peas)

In another pot over medium heat, warm 1 1/2 tbsp niter kibbeh. Add the onion and cook 5–6 minutes. Stir in the garlic and turmeric; cook 30 seconds. Add the split peas and 3 cups broth/water. Simmer gently 30–35 minutes, stirring occasionally, until tender but not falling apart. Season with 3/4 tsp salt. Keep warm.

Step 4: Braise the beets with berbere

In a sauté pan or saucepan over medium heat, warm 1 1/2 tbsp niter kibbeh. Add the onion and cook 5 minutes. Stir in the garlic and 1 tbsp berbere; cook 30 seconds. Add the diced beets and 2 cups broth/water. Bring to a simmer, cover, and cook 25–30 minutes until the beets are just tender and the liquid is lightly reduced. Season with 1/2 tsp salt and finish with 1 tsp lemon juice.

Step 5: Cook the cabbage and carrots (atkilt)

In a wide skillet over medium heat, warm 1 1/2 tbsp niter kibbeh and 1 tbsp oil. Add the onion and cook 4–5 minutes. Stir in the garlic, turmeric, and cumin; cook 30 seconds. Add the cabbage, carrots, 1/4 cup water, and 1/2 tsp salt. Cover and cook 15–18 minutes, stirring occasionally, until the cabbage is tender with a slight bite and glossy. If it dries, add a splash more water.

Step 6: Wilt the collards (gomen)

In a skillet over medium heat, warm 1 1/2 tbsp niter kibbeh. Add the onion, jalapeño, and a pinch of salt; cook 4–5 minutes. Stir in the garlic and ginger; cook 30 seconds. Add the collards and 1/2 cup water, toss, then cover and cook 10–12 minutes until tender. Uncover to evaporate excess liquid; finish with a squeeze of lemon and 1/2 tsp salt.

Step 7: Taste and fine-tune each stew

Adjust each component for salt, heat, and texture. If a stew is too thick, stir in warm water 1–2 tbsp at a time. If too thin, simmer uncovered for a few minutes. For more heat, add a pinch of berbere to the misir wot or beets. Keep everything warm over low heat.

Step 8: Warm injera and assemble the beyaynetu

Warm injera briefly in a dry skillet or low oven (300°F/150°C) for 2–3 minutes. Lay one large injera on a round platter and arrange additional pieces around the edges. Spoon small mounds of each dish in a circle: deep red misir wot, golden split peas, saffron-colored cabbage and carrots, emerald collards, and ruby beets. Garnish with jalapeño slices and lemon wedges. Serve with extra injera for tearing and scooping.

Pro Tips

• Cook onions gently until sweet and translucent before adding spices—this builds authentic depth.
• Bloom berbere in fat for 30–60 seconds to release its aroma; avoid burning.
• Control thickness: aim for scoopable stews that hold a soft mound on the injera.
• Make niter kibbeh ahead; it keeps chilled for weeks and instantly upgrades any wot.
• For milder heat, split the berbere between misir wot and beets, then pass more at the table.

Variations

• Vegan: Make niter kibbeh with plant-based butter or use spiced oil (increase oil to 1/2 cup; same aromatics and spices).
• Include potatoes: Add 2 cups peeled potato chunks to the cabbage and carrots for a heartier atkilt.
• Add a fresh element: Serve with timatim (Ethiopian tomato salad) or quick-pickled red onions for brightness.

Storage & Make-Ahead

Refrigerate stews separately in airtight containers for up to 4 days; they taste even better on day 2. Red lentils, split peas, collards, and beets freeze well for up to 2 months; thaw overnight in the refrigerator and reheat gently with a splash of water. Cabbage and carrots are best refrigerated (not frozen) for best texture. Keep injera wrapped and chilled up to 5 days or freeze with parchment between layers for up to 2 months. Reheat stews over low heat, adding water as needed to loosen.

Nutrition (per serving)

Approximate: 540 calories; 20 g protein; 80 g carbohydrates; 23 g fat; 14 g fiber; sodium varies by salt and broth. Includes one large injera per serving.