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Ethiopian Lentils (Misir Wot) and Collards (Gomen)
with flatbread

Active: 40 Total: 40

Here is a chance to make a popular pair of Ethiopian dishes at home in your own kitchen. Both recipes use spices to add flavor to otherwise humble ingredients - lentils and collard greens. They also both use a generous amount of ghee (or butter), which adds richness to the Misir Wot and a silky texture to the Gomen.
Smarts #1: Berbere seasoning is moderately spicy, so adjust according to your preference.
Smarts #2: It may seem like you have a lot of collard greens to start, but they will reduce a lot as they cook.

Tags

Ingredients

Servings:
4
Metric
Ethiopian Collard Greens (Gomen):
  • Onions, medium - 1/2, diced
  • Garlic - 2 cloves, chopped
  • Jalapenos (opt) - 1, thinly sliced (seeds removed for less spice)
  • Collard greens - 2 bunches, stems removed, leaves chopped (sub kale)
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Turmeric, ground - 1/4 tsp
  • Cardamom, ground - 1/4 tsp
  • Limes - 1, wedges
  • Ghee - 3 Tbsp (sub butter)
Ethiopian Lentils (Misir Wot):
  • Onions, medium - 1/2, diced
  • Garlic - 2 cloves, chopped
  • Ghee - 3 Tbsp (sub butter)
  • Tomato paste - 2 Tbsp
  • Berbere spice - 2 tsp, more or less to taste
  • Water - 2 1/2 cups
  • Lentils, red and uncooked - 1 cup
  • Flatbread - for serving (use Injera if you can find it, but naan or pita will work as a substitute)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions (for collard greens and lentils) / Garlic (for collard greens and lentils) / Jalapenos / Collard Greens - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make spice blend - Combine ground coriander, salt, cumin, turmeric, and cardamom. (Can be done up to 5 days ahead)
  3. Limes - Slice into wedges.

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Make

  1. Heat a large saucepan over medium heat. Add ghee (portion for lentils) and then onions and garlic (portions for lentils) and saute until tender, 5 to 6 minutes. Season with a pinch of salt as the aromatics cook.
  2. Stir in tomato paste, Berbere spice, and water. Bring to a simmer. When water is simmering, stir in lentils and cover. Simmer lentils, covered, for 12 minutes (reduce heat as needed).
  3. Next, heat a second saucepan or skillet over medium heat. Add ghee (portion for collard greens). Add onions and garlic (portions for collard greens) with jalapenos. Saute until tender, 5 to 6 minutes. Stir in spice blend and collard greens and saute until greens are tender, 7 to 15 minutes. (Note: How much to cook the greens is a bit of personal preference. Cook them on the lower end if you like a bit more texture or on the higher end if you want them super tender and silky. If the pan looks dry at any point, add some water.)
  4. Return to the lentils when they have simmered for the full 12 minutes and remove lid. Continue simmering lentils uncovered until lentils are tender and thick (it should resemble a thick stew that can be served on a plate instead of a bowl).
  5. Squeeze juice from about half the lime wedges into the collard greens (you can also add some to the lentils if you’d like). Season both the collard greens and lentils with some salt.
  6. Warm flatbread (check package for instructions on how to heat the type of flatbread you’re using).
  7. Serve Misir Wot and Gomen over flatbread with lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (34)
Gluten-free (4)
Paleo (3)
Vegetarian (10)

Most Helpful

I’m surprised no alternatives were listed for Berbere spice - I couldn’t find it near me. I used this recipe to make my own: https://www.food.com/recipe/berbere-spice-mix-ethiopian-454642 ...and I’m team double-the-spice-mix for these recipes. Great meal!

By: Kathy
Posted: May 17, 2021
Diet: Original
1 Helpful

33 reviews

More delicious than I'd expected!

By: Laura
Posted: Jun 21, 2021
Diet: Vegetarian
0 Helpful

Double the spice on the collard greens! Amazing comfort food.

By: Kate
Posted: Jun 14, 2021
Diet: Gluten-free
0 Helpful

Hubby and I loved this - the kids not so much! I’m still adding it to my favorites but maybe not as a family recipe.

By: Kerri
Posted: Jun 09, 2021
Diet: Original
0 Helpful

I was worried this wouldn’t go over well - Ishould know by now to stop second guessing cooksmarts! Kids loved it, we loved it - super easy to make. Used naan, because that’s what we could find. Doubled the spices for the greens. Used kale/spinach mix because it was on hand. Would keep doubled spices next time - minus the doubled salt. Could have used more than 5 oz foe the greens easily. Maybe because they weren’t collard greens? Regardless - will definitely make this again.

By: Jennifer
Posted: Jun 05, 2021
Diet: Original
0 Helpful

Very good and very unique. It was flavorful and had a nice spice to it. Would make it again.

By: Alison
Posted: Jun 01, 2021
Diet: Original
0 Helpful

Used Ras el hanout as a sub for the Berbere per https://spicetutor.com/berbere-substitutes/. Considered making my own pice mix but had Ras el hanout on hand. We found this delicious!

By: Nancy
Posted: May 28, 2021
Diet: Original
0 Helpful