Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of red lentils thoroughly under cold water until the water runs clear, then set aside.

2. 2

   Heat 3 tablespoons of Niter Kibbeh in a large pot or Dutch oven over medium heat, then add 1 large finely chopped red onion and sauté until softened and translucent, about 8 minutes.

3. 3

   Stir in 4 minced garlic cloves and 1 inch of grated fresh ginger into the pot, cooking for an additional 2 minutes until fragrant.

4. 4

   Add 3 tablespoons of Berbere spice mix and 2 tablespoons of tomato paste to the pot, stirring well and cooking for 3 minutes to toast the spices and deepen the flavor.

5. 5

   Pour in 4 cups of vegetable broth and the rinsed 1.5 cups of red lentils, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the lentils are tender.

6. 6

   Stir in 1 large bunch of stemmed and chopped collard greens into the lentil stew, continuing to simmer, uncovered, for another 10-15 minutes until the greens are tender and the stew has thickened to your desired consistency.

7. 7

   Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper, tasting and adjusting the seasoning as needed before serving hot.