### Ingredients **Misir Wot** Tomato Red Lentils Vegetable Bouillon **Kik Alicha** Split Peas **Ye’abasha Gomen** Collard Greens **Atakilt Wot** Carrots Potato Cabbage **For All (Above)** Berbere Ginger Garlic Onion **Ingudai Tibs** Bell Pepper Onion Tomato Mushrooms **For All** Salt MSG Oil **Injera** Buy from store ### Directions For stews 1. Prepare injera day before or buy 2. Pre-prepare all lentils, peas, potatoes, etc to be cooked and ready. Your lentils and peas should be soft and edible. Your collard greens should be steamed or sautéed until soft. Your carrots, cabbage, and potatoes should be boiled, steamed, baked, or sautéed until soft. Caramelize if desired. 3. For Ingudai tibs, caramelize bell pepper, onions, and mushrooms 4. Now put together each wot or stew by heating together and appropriately spicing. 5. Lay out a circle of injera on a serving platter, and place large dollops of each wot onto it 6. Roll up a serving of injera for each person, and cut if desired 7. Enjoy