Ingredients
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1 bunch large collard green leaves, stems trimmed collard green leaves1 bunch large collard green leaves, stems trimmed
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1 cup split red lentils, rinsed split red lentils1 cup split red lentils, rinsed
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2 cups water water2 cups water
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1 small yellow onion, finely diced yellow onion1 small yellow onion, finely diced
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3 garlic cloves, minced garlic3 garlic cloves, minced
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1-inch piece fresh ginger, grated fresh ginger1-inch piece fresh ginger, grated
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1 small carrot, grated carrot1 small carrot, grated
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1/2 teaspoon ground turmeric ground turmeric1/2 teaspoon ground turmeric
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1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
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1/4 teaspoon ground cumin ground cumin1/4 teaspoon ground cumin
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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1/2 teaspoon sea salt (or to taste) sea salt1/2 teaspoon sea salt (or to taste)
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1 tablespoon fresh lemon juice lemon juice1 tablespoon fresh lemon juice
Directions
Blanch collard leaves, cook and season lentil mash, toast mustard seeds and mix Azifa drizzle, then assemble wraps and top with drizzle. To save time, use pre-cooked brown or green lentils for the Azifa drizzle. The wraps can be made ahead and stored in an airtight container for up to 2 days.
Steps
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1
Done
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Prepare the Collard Leaves: Bring a large pot of water to a gentle boil. Blanch the collard leaves for 30-45 seconds until bright green and just pliable. Transfer immediately to an ice bath. Drain and pat dry. |
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2
Done
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Make the Misir Kik Alicha Mash: In a saucepan, combine split red lentils, water, onion, garlic, ginger, carrot, turmeric, coriander, cumin, black pepper, and salt. Bring to a boil, then simmer uncovered for 12-15 minutes, stirring occasionally, until the lentils are soft and the mixture is thick. Stir in lemon juice. Taste and adjust seasoning. |
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3
Done
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Prepare the Azifa Drizzle: Lightly toast mustard seeds in a dry skillet over medium heat until they begin to pop. Remove from heat. In a bowl, combine mashed lentils, toasted mustard seeds, shallot, green chili, lime juice, parsley, berbere spice (if using), and salt. Mix well. |
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4
Done
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Assemble the Wraps: Lay each collard leaf flat, spread 2-3 tablespoons of the lentil mash near the base, and roll up tightly, tucking in the sides to create a wrap. |
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5
Done
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Serve: Drizzle generously with the spicy Azifa sauce and enjoy immediately, or pack for a portable lunch. |
