Berbere-Spiced Lentil and Vegetable Stew with Collard Greens

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A hearty vegan stew featuring red lentils and collard greens simmered in a rich berbere-spiced tomato broth. This Ethiopian-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 2 tbsp berbere spice blend
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp tomato paste
• 14 oz can diced tomatoes
• 3 cups vegetable broth
• 4 cups, chopped collard greens
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook for 7 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp berbere spice blend; cook for 2 minutes until fragrant.
3. Step 3: Add 2 tbsp tomato paste and 14 oz canned diced tomatoes, cooking for 3 minutes until the sauce thickens and darkens.
4. Step 4: Rinse 1 cup red lentils and add to the pot along with 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Step 5: Stir in 4 cups chopped collard greens, 1 tsp salt, and 1/2 tsp black pepper. Continue simmering for 10 minutes until lentils are tender and greens are wilted.
6. Step 6: Adjust seasoning to taste and serve hot with flatbread or rice.