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  • Collard Greens and Lentils

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Collard Greens and Lentils


Ingredients

For the lentils
2 cups dried red lentils
1 medium onion, diced
4 tablespoon olive oil
1/2 teaspoon salt
2 tbsp berbere and/or chili powder (or to taste)
1 teaspoon garlic and ginger, ground together

For the greens
2 bunches collard greens or kale
1 1/2 cups of water
1/2 teaspoon salt
1 medium onion, diced
1 jalapeno or bell pepper
1 garlic clove, minced
1 teaspoon ginger, minced
2 medium-sized tomatoes
1 tbsp olive oil

Instructions

To cook the lentils
Add lentils into a saucepan with 4 cups of water and bring to a boil. Simmer until lentils are soft, about 10-15 minutes. Drain and set aside.

Heat oil in a pan over medium-high heat. Add the onion and salt and sauté until onion is soft.

Add berbere/chili powder and turn heat to low. Heat spices with onions for 5 minutes until fragrant.

Add the cooked lentils 1 & a half a cup of water bring it to a boil for 15 minutes over medium heat.

Add ginger & garlic. Cover & turn the heat off. Let sit for 2- 3 minutes.

To cook the greens
Boil water in a large, wide saucepan and add salt.

Chop the greens, onion, and pepper finely and add them to the boiling water.

Mince the garlic and ginger and add them to the pan.

Chop and add tomatoes. Cook for 10-15 minutes and then add olive oil before taking off the stove.

To serve
Serve over injera, rice, or pita bread.

Serves 4
Recipe provided by Shegitu Kebede

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