Injera on a metal tray with a central red lentil stew ringed by beets, green beans, cabbage, split peas, brown lentils and green chillies — Photo: Dawityirga · CC BY-SA 4.0 · Wikimedia Commons

African · Lunch · Dinner

Beyaynetu (Ethiopian Vegan Platter)

Name: Beyaynetu (Ethiopian Vegan Platter)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: African
Ingredients: 1 cup red lentils, rinsed; 1 cup yellow split peas, rinsed; 3 medium red onions, finely chopped; 6 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1 tbsp + 2 tsp vegetable oil; 2 tbsp berbere spice blend; 2 tbsp tomato paste; 1 1/2 tsp ground turmeric; 1 tsp ground cumin; 1 large bunch collard greens, stems removed, finely chopped; 2 green chillies (jalapeño), seeded and sliced; 1/2 small head green cabbage, shredded; 2 medium carrots, sliced; 2 medium potatoes, peeled and cubed; 1/2 tsp salt; 8 cups water; 4 large rounds injera

በያይነቱ

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A colourful fasting-day spread of spicy red lentils, mellow turmeric split peas, garlicky collard greens and gently spiced cabbage with carrot and potato, all spooned over soft, tangy injera. Each stew is cooked with a light hand on the oil and salt, so the berbere and fresh aromatics carry the flavour.

Prep: 30 min
Cook: 50 min
Total: 80 min
Serves: 4

Medium
Vegan
Vegetarian
Dairy Free

37%

Per serving735kcal37% of a 2,000 kcal day

36gProtein

132gCarbs

11gFat

34gFiber

Calories come from: Carbs 69% · Fat 13% · Protein 18%

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Ingredients

For 4 servings

1 cup200 gred lentils, rinsed
1 cup200 gyellow split peas, rinsed
3 medium450 gred onions, finely chopped
6 cloves18 ggarlic, minced
2 tbsp12 gfresh ginger, grated
1 tbsp + 2 tsp23 gvegetable oil
2 tbsp14 gberbere spice blend
2 tbsp32 gtomato paste
1 1/2 tsp5 gground turmeric
1 tspground cumin
1 large bunch400 gcollard greens, stems removed, finely chopped
228 ggreen chillies (jalapeño), seeded and sliced
1/2 small head400 ggreen cabbage, shredded
2 medium120 gcarrots, sliced
2 medium300 gpotatoes, peeled and cubed
1/2 tspsalt
8 cups1,920 gwater
4 large rounds500 ginjera

Steps

1
Split peas (kik alicha): in a pot, soften 1 chopped onion in 1 tsp oil over medium heat for 5 minutes, adding a splash of water if it sticks.
2
Stir in 2 cloves garlic, 1 tbsp ginger and 1 tsp turmeric and cook for 1 minute.
3
Add the split peas and 4 cups water, bring to a boil, then simmer partly covered for 45 minutes, stirring now and then, until very soft and thick; season with 1/8 tsp salt.
4
Red lentils (misir wot): in a second pot, cook 1 chopped onion in 2 tsp oil for 6–8 minutes until deep golden, adding a splash of water if it sticks.
5
Add 2 cloves garlic, 1 tbsp ginger, the berbere and tomato paste and stir for 2 minutes until fragrant.
6
Add the red lentils and 3 cups water, simmer for 20–25 minutes until the lentils collapse into a thick stew, then season with 1/8 tsp salt.
7
Greens (gomen): in a large pan, soften half of the remaining onion in 1 tsp oil for 4 minutes, then add 1 clove garlic and the chillies.
8
Add the collards and 1/2 cup water, cover and cook for 15 minutes, stirring occasionally, until tender; season with 1/8 tsp salt.
9
Cabbage (atakilt wat): in another pan, soften the rest of the onion in 1 tsp oil, then stir in the last garlic clove, 1/2 tsp turmeric and the cumin.
10
Add the carrots, potatoes and 1/2 cup water, cover and cook for 10 minutes.
11
Add the cabbage, cover and cook 12–15 minutes more until the potatoes are tender; season with the remaining 1/8 tsp salt.
12
Lay an injera round on each plate and spoon a portion of each stew in separate mounds on top.
13
Serve straight away, tearing off pieces of injera to scoop up the stews.

Swaps, storage and make-ahead

Swaps

Swap the collard greens for kale or Swiss chard, which cook the same way and are often easier to find.
For a gluten-free platter, use injera made from 100% teff and labelled gluten-free, since many shop-bought rounds contain wheat or barley flour.
If you can't find berbere, mix smoked paprika, cayenne, a pinch of ground fenugreek, cardamom and cinnamon as a stand-in.
Swap the jalapeños for a seeded green bell pepper if you want a milder greens dish.

Storage

Refrigerate the cooled stews in separate covered containers within 2 hours and eat within 3 to 4 days, reheating each until steaming hot and adding a splash of water if it has thickened. Keep the injera wrapped at room temperature for a day or two, and spoon the stews onto it only when serving, as it turns soggy.

Make ahead

All four stews can be cooked up to 3 days ahead and refrigerated separately, then reheated until steaming hot just before serving. The lentil and split pea stews also freeze well for up to 3 months, but the cabbage with potato is best made fresh or chilled rather than frozen.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Gluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (1,157 g)	Per 100 g
Calories	735 kcal	64 kcal
Protein	35.6 g	3.1 g
Carbohydrates	131.8 g	11.4 g
of which sugars	17.7 g	1.5 g
Fiber	33.5 g	2.9 g
Fat	10.8 g	0.9 g
of which saturated	1.6 g	0.1 g
Sodium	767 mg	66 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.