Ethiopian Berbere-Spiced Lentil Stew with Collard Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty red lentils simmered with aromatic berbere spices and tender collard greens for a warming vegetarian dish. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs red lentils, rinsed, water, olive oil 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

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 large chopped yellow onion and sauté for 5-7 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1-2 minutes until fragrant.
  3. Step 3: Add 2 tbsp berbere spice blend and 1 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices.
  4. Step 4: Add 1 cup rinsed red lentils and 3 cups water, bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  5. Step 5: Stir in 3 cups chopped collard greens, 1 tsp salt, and 1/2 tsp black pepper. Continue simmering for 10 minutes until lentils are tender and greens wilted.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavors.
  7. Step 7: Serve warm with injera or rice.

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