Slow-Simmered Lentil and Collard Green Wot with Niter Kibbeh

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

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.

A rich, slow-cooked Ethiopian lentil stew featuring earthy collard greens and fragrant clarified butter infused with spices called niter kibbeh. This Ethiopian-inspired vegan recipe (gluten free option), ready in about 60 minutes, pairs brown lentils, collard greens, chopped, yellow onion, finely chopped 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 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 280 cal/serving

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Ingredients

1 cup brown lentils
3 cups collard greens, chopped
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp niter kibbeh (spiced clarified butter)
1 tbsp berbere spice mix
4 cups water
1 tsp salt
1 tbsp lemon juice

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Instructions

Step 1: Rinse 1 cup brown lentils under cold water and drain.
Step 2: In a large pot, melt 3 tbsp niter kibbeh over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until aromatic.
Step 4: Add 1 tbsp berbere spice mix and cook for 2 minutes, stirring constantly to release spices' fragrance.
Step 5: Add the rinsed lentils and 4 cups water to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 25 minutes.
Step 6: Stir in 3 cups chopped collard greens and 1 tsp salt. Continue simmering for another 15 minutes until lentils are tender and greens wilted.
Step 7: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors.
Step 8: Serve the lentil and collard green wot warm with injera or crusty bread.