Ethiopian-Inspired Lentil and Collard Green Stew

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

A vegan stew rich in earthy lentils and tender collard greens, seasoned with traditional Ethiopian spices for deep flavor. This ethiopian-inspired vegan (gluten free) ready in about 45 minutes pairs dry red lentils, collard greens, chopped, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.0 (13 ratings) Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry red lentils under cold water until clear, then drain.
  2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Add 2 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste, mixing well to combine with the onion and spices.
  5. Step 5: Add the rinsed lentils and 3 cups vegetable broth, bringing to a boil. Reduce heat to low and simmer uncovered for 15 minutes.
  6. Step 6: Add 4 cups chopped collard greens and 1 tsp salt, stirring to combine. Continue simmering for 10 minutes until lentils are tender and greens have softened.
  7. Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavors before serving.

Frequently asked questions

How long does Ethiopian-Inspired Lentil and Collard Green Stew 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 Ethiopian-Inspired Lentil and Collard Green Stew?

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 dry red lentils from drying out.

Can I substitute ingredients in Ethiopian-Inspired Lentil and Collard Green Stew?

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 Ethiopian-Inspired Lentil and Collard Green Stew 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 Ethiopian-Inspired Lentil and Collard Green Stew vegan?

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

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