Ethiopian-Spiced Lentil Stew with Collard Greens
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons berbere spice blend
- 1 cup brown lentils, rinsed
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 bunch collard greens, stems removed and leaves chopped
- Salt to taste
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
- Stir in the garlic and ginger. Cook for 1 minute until fragrant.
- Add the berbere spice and stir for 30 seconds to toast the spices.
- Pour in the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 25 minutes, stirring occasionally, until the lentils are tender.
- Stir in the chopped collard greens and simmer uncovered for 10 more minutes until the greens wilt.
- Season with salt to taste. Serve with lemon wedges on the side.
Notes
Simmer the collards just until they turn bright green to keep some texture. Leftovers thicken overnight, so add a splash of broth when reheating. If berbere is unavailable, a mix of paprika, cayenne, and cumin works in a pinch but will taste milder.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife