Lentil and Green Collard Soup

Lentil and Green Collard Soup

120
cook 5

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!"

Ingredients

45 m servings 307 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1779 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
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Reviews

120
  1. 154 Ratings

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I made this soup exactly according to the directions. It was vibrant and flavorful and provided a healthy way to use up my collard greens. Although my husband and I both enjoyed it, I do think t...

This is absolutely delicious! I was a little leery of the cinnamon and cumin, but they were great together in this soup. The lemon juice is a must - don't forget to add some at the end! I did...

This was yummy! Made it tonight for dinner and we gobbled up a couple of bowls. I cooked the onions & garlic together for about 5 minutes, then threw in the spices and cooked for another minute,...