Ethiopian-Inspired Lentil and Collard Greens Stew

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 drafted and published.

A hearty vegan stew combining red lentils and collard greens simmered in a fragrant blend of Ethiopian spices for a nourishing meal. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, collard greens, chopped, yellow 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

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
  2. Step 2: Add 1 medium diced yellow onion and cook for 6 minutes until softened and lightly golden.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend; cook for 2 minutes until fragrant.
  4. Step 4: Mix in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
  5. Step 5: Add 1 cup red lentils and 3 cups vegetable broth, stirring to combine.
  6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender.
  7. Step 7: Stir in 4 cups chopped collard greens, 1 tsp salt, and 1/2 tsp black pepper; cook for another 10 minutes until greens are wilted and tender.
  8. Step 8: Finish with 1 tbsp fresh lemon juice for brightness and stir well before serving.

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