Vegetarian Beyaynetu (Ethiopian Vegetable Tasting Platter)

Prepare the Miser Wat: Sauté finely diced red onions in a dry pan until translucent, then add niter kibbeh (spiced clarified butter) and a generous tablespoon of berbere. Bloom the spices until fragrant, add split red lentils and water, and simmer until the lentils are creamy and tender.

Prepare the Atakilt: In a heavy pot, sauté sliced onions and garlic. Add wedges of potato, sliced carrots, and chopped cabbage. Cover and steam over low heat until the vegetables are meltingly soft and fragrant with turmeric and ginger.

Prepare the Gomen: Blanch chopped collard greens, then sauté briefly with fresh ginger, minced garlic, and a touch of oil until tender yet vibrant green.

To serve: Lay the injera flat across a large circular platter. Spoon mounds of the warm Miser Wat, Atakilt, and Gomen in separate sections atop the bread. Serve immediately, using your hands to tear pieces of injera to scoop up the stews.