Lentil and Green Collard Soup

Lentil and Green Collard Soup

117 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  cook

“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!”

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Adjust Servings

Original recipe yields 4 servings



  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 (117)

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Alison D.

Alison D.

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 the recipe needs tweaking. The lemon juice really overpowered the other flavors in the soup (this could be because I used freshly-squeezed juice), so next time I will start with 2 tablespoons and increase to taste. I will also sautee the garlic with the onions, which I think will give it a rounder, more complex taste. Finally, the consistency was a little watery for me, so I'll cut down on the water by 25% or so next time. All in all, very good with a few adjustments.



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 didn't find it to be too salty at all and I'm usually sensitive to sodium. I followed previous reviewers' advice and sauteed the onion with half the garlic and sauteeed the collard greens with the other half of the garlic. Make sure you cook the collards thoroughly - they can sometimes be a little tough if undercooked. I found that this made a little more than 4 servings. I filled up 4 leftover Chinese food pint containers and froze two of them. I plan to take them for lunch to work. This is a cheap, nutritious, and delicious soup. Thanks so much for sharing it!



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, then added the lentils and followed the rest of the recipe. Was great served with a light salad and some crusty bread. Will definitely make this again.

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Amount Per Serving (4 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 38.6 g
  • 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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Greek Lentil Soup (Fakes)


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Spinach and Tomato Dal (Indian Lentil Soup)