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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. We last featured this meal in 2021.
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.



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)


  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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  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!



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