Slow-Simmered Lentil and Collard Green Wat

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A traditional Ethiopian-inspired lentil stew cooked slowly with collard greens and rich spices, perfect as a comforting vegan main or side dish. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs brown lentils, collard greens, yellow 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 3 cups, chopped collard greens
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp berbere spice
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and golden.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp berbere spice, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp tomato paste and cook for 2 minutes to deepen flavor.
4. Step 4: Add 1 cup rinsed brown lentils and 3 cups vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
5. Step 5: Add 3 cups chopped collard greens, 1 tsp salt, and 1/4 tsp black pepper, stirring well. Continue simmering for another 15 minutes until lentils are tender and greens are wilted.
6. Step 6: Adjust seasoning if needed and serve warm with injera or rice for a wholesome meal.