Lentil and Green Collard Soup Recipe - Allrecipes.com
Lentil and Green Collard Soup Recipe
  • READY IN 45 mins

Lentil and Green Collard Soup

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2007

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.

 
Most Helpful Critical Review
Feb 20, 2012

This recipe tastes better fresh than as leftover. It is just okay. Wasn't big on the cinnamon taste.

 
Sep 07, 2008

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!

 
Apr 29, 2008

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.

 
Nov 09, 2008

Good... but I don't really like collards. I also used chicken broth instead of water, which i would NOT recommend doing. It was MAJORLY salty. Next time, i would stick to water and cut WAY back on the salt.

 
Dec 07, 2007

This was great. I am getting a box of hearty greens every week from a farm and I was starting to run out of ideas! I used my mixed braising greens for the collards, decreased the olive oil by about half, used only about 1/4 of the salt, used a little less water, and sauteed the garlic with the onions. It still turned out great for less calories and sodium =) Thanks!!

 
Dec 01, 2007

Yum! What a great way to use up some of my collard greens - This freezes well too!

 
Sep 18, 2007

This is wonderful tasty recipe! I pureed the Collard green after wilting it so kids won't know what they are eating!!! I also added whatever vegetables I had in the fridge to the mixture while pureeing it, again for the benefit of the kids. Soaking the beans overnight made a huge difference in cooking time. Although, I found the soup a little bland, but adding a little chilli sauce made an amazing meal. Kids ate up without a single complain!! Can't believe Collard could taste this good.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 1779 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

cook
5 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Adas bil Hamod (Lebanese Lentil Lemon Soup)

See how to make a traditional Lebanese lemony lentil soup.

Greek Lentil Soup

See how to make a simple, traditional Greek lentil soup.

Marie's Lentil Soup

See how to make a hearty, healthy, and flavorful vegetarian soup.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States