Ethiopian-Inspired Lentil Stew with Berbere and Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty vegan lentil stew infused with berbere spices, simmered with tender collard greens and tomatoes for a warming plant-based meal. This ethiopian-inspired vegan (gluten free) ready in about 50 minutes pairs red lentils, collard greens, onion 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 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.

Ingredients

• 1 cup red lentils
• 4 cups, chopped collard greens
• 1 large, diced onion
• 3 cloves, minced garlic cloves
• 1 tbsp berbere spice mix
• 2 tbsp olive oil
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until the water runs clear.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large onion and sauté for 5 minutes until soft.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
4. Step 4: Stir in 14 oz canned diced tomatoes and 4 cups vegetable broth, bringing the mixture to a boil.
5. Step 5: Add the rinsed red lentils and 4 cups chopped collard greens, reduce heat to low, and simmer uncovered for 25-30 minutes until lentils are tender and greens are wilted.
6. Step 6: Stir in 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning as needed and serve warm.