Ethiopian-Inspired Lentil and Collard Greens Stew
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 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.
Ingredients
- 1 cup red lentils
- 4 cups collard greens, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp berbere spice blend
- 1 tbsp tomato paste
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Step 2: Add 1 medium diced yellow onion and cook for 6 minutes until softened and lightly golden.
- Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend; cook for 2 minutes until fragrant.
- Step 4: Mix in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
- Step 5: Add 1 cup red lentils and 3 cups vegetable broth, stirring to combine.
- Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender.
- 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.
- Step 8: Finish with 1 tbsp fresh lemon juice for brightness and stir well before serving.
Frequently asked questions
How long does Ethiopian-Inspired Lentil and Collard Greens 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 Greens 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 red lentils from drying out.
Can I substitute ingredients in Ethiopian-Inspired Lentil and Collard Greens 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 Greens 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 Greens Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect balance of spices, and the lentils cooked to perfection. Will be a staple.
- ★★★★★
This stew is a game-changer! I've made it twice this week for my family and they loved it.
- ★★★★☆
Loved the flavors, but the collards took longer than expected to soften.
