Berbere-Spiced Lentil Stew with Collard Greens and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Ethiopian-inspired vegetarian stew featuring red lentils simmered with berbere spice, fresh tomatoes, and tender collard greens for a nutritious and flavorful meal. This african-inspired vegan (vegetarian) ready in about 50 minutes pairs red lentils, water, berbere spice mix 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: 40 min Serves 4 African cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat; add 1 medium diced onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tsp grated ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tbsp berbere spice mix and cook for 1 minute to release aroma.
  5. Step 5: Add 2 medium diced tomatoes and 1/4 cup water, simmering for 5 minutes until tomatoes soften.
  6. Step 6: Add rinsed lentils and 3 cups water to the pot; bring to a boil, reduce heat to low, cover partially, and simmer for 20 minutes.
  7. Step 7: Stir in 3 cups chopped collard greens and 1 tsp salt; cook uncovered for another 10 minutes until lentils are tender and greens wilted.
  8. Step 8: Adjust seasoning to taste and serve hot with injera or rice.

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Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 and Tomato?

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 Stew with Collard Greens and Tomato?

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 and Tomato 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 and Tomato vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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