Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Berbere lentil bowls with collard greens in white bowls.

Berbere Lentil Bowls with Ginger-Garlic Collard Greens

  • Author: Ally
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Mix
  • Cuisine: Ethiopian

Description

Berbere lentil bowls with garlic-ginger collard greens. An easy gluten-free and dairy-free entrée, made with berbere spiced lentils and collard greens.


Ingredients

Scale

Berbere Lentils

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped (see notes)
  • 2 garlic cloves, minced (see notes)
  • 1 tablespoon grated fresh ginger root (see notes)
  • 2 tablespoons berbere seasoning
  • 1 cup red lentils
  • 2 1/2 cups water
  • salt and pepper to taste

Ginger-Garlic Collard Greens

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1 tablespoon grated fresh ginger root
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 lb collard greens, destemmed and coarsely chopped
  • juice of 1 lemon
  • salt and pepper to taste

Chicken (Optional)

  • 1 tablespoon coconut oil
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • salt and pepper

Serving

  • gluten-free toast or pita, optional


Instructions

  1. Make the lentils. Heat the oil in a cast-iron skillet over medium heat. Add the onion and cook for 6-8 minutes until softened. Add the garlic, ginger, and berbere seasoning and stir until fragrant, 2 minutes more. Transfer the onion mixture to a saucepan, add the lentils and 2 1/2 cups of water, and give a good stir. Bring mixture to a boil, then reduce the heat to low and simmer for 35-40 minutes until thickened, adding a bit more water if the lentils start to look dry before they are fully cooked. Remove from heat and season with salt and pepper to taste.
  2. Meanwhile, make the collard greens. In a cast-iron skillet, heat the coconut oil over medium heat. Add the onion and cook for 6-8 minutes until softened. Add the garlic, ginger, and ground cumin and stir until fragrant, 2 minutes more. Add the collard greens and lemon juice and cook for about 8 minutes until greens are softened. Season with salt and pepper to taste and set aside.
  3. Cook the chicken, if using. Heat the oil in a cast-iron skillet or a non-stick pan over medium heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for a total time of about 25 minutes, turning several times in between, but not disturbing the chicken for the first 6-7 minutes or so. When cooked through, set aside.
  4. Serve. Divide the berbere lentils, collard greens, and chicken breast between four plates or bowls. Serve with toast or pita, if desired.

Notes

Prep Tip! You’ll need chopped onion, minced garlic, and grated ginger for the collard greens too, so you can prep them all at once. Just set aside 1/2 the chopped onion, 1/2 the minced garlic, and 1 tablespoon grated ginger for the collards.

Keywords: berbere lentils, ginger collard greens, berbere spice