Slow-Cooked Lentil and Collard Green Wat
A comforting Ethiopian lentil stew simmered with aromatic spices and tender collard greens, perfect as a vegetarian main. This african-inspired vegan (vegetarian) ready in about 60 minutes pairs rinsed brown lentils, chopped collard greens, medium, diced red 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 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.
Ingredients
- 1 cup, rinsed brown lentils
- 6 cups, chopped collard greens
- 1 medium, diced red onion
- 4, minced garlic cloves
- 1 tbsp berbere spice blend
- 3 tbsp niter kibbeh (spiced clarified butter)
- 3 cups water
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp niter kibbeh in a large heavy pot over medium heat. Add 1 medium diced red onion and sauté for 6 minutes until softened and golden.
- Step 2: Add 4 minced garlic cloves and 1 tbsp berbere spice blend; cook for 2 minutes until fragrant and the mixture darkens slightly.
- Step 3: Stir in 1 tbsp tomato paste and cook for another 2 minutes until the paste caramelizes.
- Step 4: Add 1 cup rinsed brown lentils and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Step 5: Add 6 cups chopped collard greens and 1 tsp salt; stir and cover again. Cook for 15 more minutes until lentils are tender and greens wilted.
- Step 6: Remove from heat and stir in 1 tbsp lemon juice to brighten flavors. Adjust salt if needed.
- Step 7: Serve warm as a hearty vegetarian stew with injera or rice.
Frequently asked questions
How long does Slow-Cooked Lentil and Collard Green Wat take to make?
Total time is about 60 minutes (15 min prep + 45 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 Slow-Cooked Lentil and Collard Green Wat?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Cooked Lentil and Collard Green Wat?
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 Slow-Cooked Lentil and Collard Green Wat 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 Slow-Cooked Lentil and Collard Green Wat vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
