Slow-Simmered Lentil and Collard Green Wat
A traditional Ethiopian-inspired lentil stew cooked slowly with collard greens and rich spices, perfect as a comforting vegan main or side dish. This african-inspired vegan (vegan) ready in about 55 minutes pairs rinsed brown lentils, chopped collard greens, medium, finely chopped 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.
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
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp berbere spice, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tbsp tomato paste and cook for 2 minutes to deepen flavor.
- 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.
- 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.
- Step 6: Adjust seasoning if needed and serve warm with injera or rice for a wholesome meal.
Frequently asked questions
How long does Slow-Simmered Lentil and Collard Green Wat take to make?
Total time is about 55 minutes (10 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-Simmered Lentil and Collard Green Wat?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Simmered Lentil and Collard Green Wat?
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-Simmered Lentil and Collard Green Wat 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-Simmered Lentil and Collard Green Wat 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.
