Berbere-Spiced Lentil Stew with Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty vegan Ethiopian stew featuring red lentils simmered with berbere spice and tender collard greens for a warming meal. This ethiopian-inspired vegan ready in about 45 minutes pairs red lentils, rinsed, collard greens, chopped, 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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup red lentils, rinsed
3 cups collard greens, chopped
1 large onion, diced
3 cloves garlic cloves, minced
2 tbsp berbere spice mix
1 tbsp tomato paste
4 cups vegetable broth
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large diced onion and sauté for 6 minutes until softened and translucent.
Step 2: Stir in 3 minced garlic cloves and 2 tbsp berbere spice mix, cooking for 1 minute until fragrant and the spices bloom.
Step 3: Add 1 tbsp tomato paste and cook for 2 minutes, stirring frequently to caramelize the paste.
Step 4: Pour in 4 cups vegetable broth and add 1 cup rinsed red lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
Step 5: Add 3 cups chopped collard greens, 1 tsp salt, and 1/2 tsp black pepper, stirring well. Continue simmering for 10 minutes until lentils are soft and greens are tender.
Step 6: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors. Serve hot with injera or rice.

Frequently asked questions

How long does Berbere-Spiced Lentil Stew with Collard Greens take to make?

Total time is about 45 minutes (10 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 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, rinsed from drying out.

Can I substitute ingredients in Berbere-Spiced Lentil 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 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 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.