Berbere-Spiced Lentil and Vegetable Stew with Collard Greens
A hearty vegan stew featuring red lentils and collard greens simmered in a rich berbere-spiced tomato broth. This ethiopian-inspired vegan ready in about 50 minutes pairs red lentils, berbere spice blend, large, diced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp berbere spice blend; cook for 2 minutes until fragrant.
- Step 3: Add 2 tbsp tomato paste and 14 oz canned diced tomatoes, cooking for 3 minutes until the sauce thickens and darkens.
- 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.
- 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.
- Step 6: Adjust seasoning to taste and serve hot with flatbread or rice.
Frequently asked questions
How long does Berbere-Spiced Lentil and Vegetable Stew with Collard Greens 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 Vegetable Stew with Collard Greens?
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 from drying out.
Can I substitute ingredients in Berbere-Spiced Lentil and Vegetable Stew with Collard Greens?
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 Vegetable Stew with Collard Greens 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 Vegetable Stew with Collard Greens 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.
