Ethiopian-Inspired Lentil and Collard Green Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 drafted and published.

A vegan stew rich in earthy lentils and tender collard greens, seasoned with traditional Ethiopian spices for deep flavor. This Ethiopian-inspired vegan recipe (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.

Prep: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 250 cal/serving

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Ingredients

1 cup dry red lentils
4 cups collard greens, chopped
1 medium (about 120g) onion, diced
2 garlic cloves, minced
1 tbsp berbere spice mix
2 tbsp tomato paste
3 cups vegetable broth
2 tbsp olive oil
1 tsp salt
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup dry red lentils under cold water until clear, then drain.
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.
Step 3: Add 2 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 1 minute until fragrant.
Step 4: Stir in 2 tbsp tomato paste, mixing well to combine with the onion and spices.
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.
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.
Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavors before serving.