Slow-Cooked Lentil and Collard Green Stew

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

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, plant-based Ethiopian stew with tender lentils and earthy collard greens simmered in a fragrant blend of spices. This Ethiopian-inspired vegan recipe, ready in about 60 minutes, pairs brown lentils, collard greens, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 50 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 cup, rinsed brown lentils
4 cups, chopped collard greens
1 large, diced yellow onion
3, minced garlic cloves
1 tsp, minced ginger root
2 tbsp berbere spice mix
2 tbsp tomato paste
3 cups vegetable broth
2 tbsp olive oil
1 tsp salt
1 tbsp, fresh lemon juice
1 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and 1 tsp minced ginger, cooking for 2 minutes until fragrant.
Step 3: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 3 minutes to release the spices’ aromas.
Step 4: Add 1 cup rinsed brown lentils, 3 cups vegetable broth, and 1 cup water. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
Step 5: Add 4 cups chopped collard greens and 1 tsp salt, stirring well. Continue simmering for 15 minutes until lentils are tender and greens are wilted.
Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten flavors. Serve warm with injera or rice.