Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly under cold water, then set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large chopped yellow onion and sauté for 5-7 minutes until softened.

3. 3

   Stir in 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger, cooking for another 2 minutes until fragrant.

4. 4

   Add 2 tablespoons of tomato paste and 2 tablespoons of Berbere spice blend, cooking for 3 minutes while stirring constantly.

5. 5

   Pour in 4 cups of vegetable broth and the rinsed red lentils, bringing the mixture to a boil before reducing the heat to low, covering, and simmering for 15-20 minutes, or until the lentils are tender.

6. 6

   Stir in 5 cups of chopped collard greens and cook for an additional 10-15 minutes, or until the collard greens are tender.

7. 7

   Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste.