Berbere-Spiced Lentil and Collard Green Stew
A hearty vegetarian stew featuring red lentils and tender collard greens simmered with Ethiopian berbere spice for a warming, flavorful dish. This african-inspired vegan (vegan) ready in about 50 minutes pairs red lentils, rinsed, collard greens, chopped, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils, rinsed
- 3 cups collard greens, chopped
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice mix
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until aromatic. Stir in 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 3 minutes to release the spices' flavors.
- Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Step 4: Mix in 3 cups chopped collard greens, 1 tsp salt, and 1/2 tsp black pepper. Continue simmering for another 15 minutes until lentils are tender and greens are wilted.
- Step 5: Remove from heat and stir in 1 tbsp lemon juice for brightness. Serve hot as a nutritious and flavorful vegan main or side dish.
Frequently asked questions
How long does Berbere-Spiced Lentil and Collard Green Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Berbere-Spiced Lentil and Collard Green Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils, rinsed from drying out.
Can I substitute ingredients in Berbere-Spiced Lentil and Collard Green Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Berbere-Spiced Lentil and Collard Green Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Berbere-Spiced Lentil and Collard Green Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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