Slow-Cooked Lentil Stew with Berbere and Collard Greens

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

Hearty lentils simmered slowly with traditional Ethiopian berbere spice and tender collard greens for a warming vegan stew. This Ethiopian vegan recipe, ready in about 60 minutes, pairs brown lentils, water, and berbere spice mix for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup brown lentils, rinsed
3 cups water
2 tbsp berbere spice mix
1 medium (about 1 cup) yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
3 cups collard greens, chopped
1 medium (about 1 cup) tomato, diced
1 cup vegetable broth
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Stir in 2 tbsp berbere spice mix and cook for 1 minute to release aromas.
Step 4: Add 1 cup rinsed brown lentils, 3 cups water, and 1 cup vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes.
Step 5: Add 1 medium diced tomato and 3 cups chopped collard greens to the lentils. Stir and continue to simmer uncovered for another 15 minutes until lentils are tender and greens are wilted.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning if needed. Serve hot with injera or rice.