Slow-Cooked Lentil and Collard Green Wat with Niter Kibbeh

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

A rich Ethiopian vegan stew featuring slow-cooked lentils and collard greens infused with spiced clarified butter called niter kibbeh. This african-inspired vegan (vegan) ready in about 60 minutes pairs brown lentils, chopped collard greens, niter kibbeh (spiced clarified butter) 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. 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 African cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear.
  2. Step 2: Heat 3 tbsp niter kibbeh in a large pot over medium heat until melted and fragrant. Add 1 medium finely chopped yellow onion and sauté for 7 minutes until golden and soft.
  3. Step 3: Stir in 3 minced garlic cloves and 1 inch minced ginger root, cooking for 1 minute until aromatic.
  4. Step 4: Add 1 tbsp berbere spice blend and cook for 2 minutes, stirring constantly to release flavors.
  5. Step 5: Add the rinsed lentils and 4 cups water to the pot, bring to a boil, then reduce to a simmer and cover. Cook for 25 minutes.
  6. Step 6: Add 4 cups chopped collard greens and 1 tsp salt, stirring to combine. Continue simmering uncovered for 10-15 minutes until lentils and greens are tender and stew thickens.
  7. Step 7: Adjust seasoning if necessary and serve warm with injera or rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lentil and Collard Green Wat with Niter Kibbeh take to make?

Total time is about 60 minutes (10 min prep + 50 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 Niter Kibbeh?

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 from drying out.

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

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 Niter Kibbeh 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 Niter Kibbeh vegan?

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

Related recipes