Ethiopian Berbere Lentil Stew with Collard Greens
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 1/2 cups dried brown lentils, rinsed
- 1 bunch collard greens, stems removed and leaves chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons berbere spice blend
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute more.
- Add the berbere spice and tomato paste. Stir for 30 seconds to toast the spices.
- Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce to a simmer.
- Cover and cook for 20 minutes, stirring occasionally.
- Stir in the chopped collard greens and continue simmering uncovered for 15 minutes until the lentils are tender and the greens are wilted.
- Season with salt to taste. Serve with lemon wedges on the side.
Notes
Add the collard greens later in the cooking process so they keep some bite after freezing and reheating. If the stew thickens too much in the freezer, stir in a splash of broth when warming it on the stove. Adjust the berbere amount based on the spice level of your blend, and store portions in flat containers for quicker thawing.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife