Slow-Cooked Lentil and Collard Green Wat with Berbere

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful Ethiopian stew of tender lentils and collard greens simmered slowly with berbere spice blend for a rich, satisfying vegetarian main. This african-inspired vegan (vegetarian, gluten-free) ready in about 60 minutes pairs brown lentils, rinsed, collard greens, chopped, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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: 15 min Cook: 45 min Serves 4 African cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
  2. Step 2: Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tablespoons berbere spice mix, cooking for 1-2 minutes until fragrant.
  4. Step 4: Add 1 tablespoon tomato paste, stirring to combine and cook for 2 minutes to deepen the flavor.
  5. Step 5: Pour in 3 cups vegetable broth and add 1 cup rinsed brown lentils; bring to a boil.
  6. Step 6: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
  7. Step 7: Add 4 cups chopped collard greens, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook uncovered for another 10 minutes until greens are wilted and tender.
  8. Step 8: Stir in 1 tablespoon lemon juice, adjust seasoning if needed, and serve hot with injera or rice.

Frequently asked questions

How long does Slow-Cooked Lentil and Collard Green Wat with Berbere 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 with Berbere?

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 brown lentils, rinsed from drying out.

Can I substitute ingredients in Slow-Cooked Lentil and Collard Green Wat with Berbere?

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 with Berbere 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 with Berbere vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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