Slow-Cooked Lentil and Collard Green Wat with Berbere

By AislePrompt Editorial · ·

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 developed and reviewed.

A flavorful Ethiopian stew of tender lentils and collard greens simmered slowly with berbere spice blend for a rich, satisfying vegetarian main. This Ethiopian-inspired vegan recipe (vegetarian, gluten-free), ready in about 60 minutes, pairs brown lentils, rinsed, 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 260 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.

Prep: 15 min Cook: 45 min Serves 4 Ethiopian 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.

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