Reviewed: Nov. 8, 2009

This was so delicious and easy to make. I did not have cumin, so I used curry powder, red paprika, black pepper, and bay leaf instead. The cinnamon gave this soup a really unusual and nice flavor. I had never used collard greens before but I definitely will from now on. Thank you for the great recipe!

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Svetla Marinova

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Reviewed: Oct. 4, 2009

Wonderful, savoury and hearty soup! I was surprised this was so good without using stock. Like others, I sauteed the onions and collards with the garlic and also added some at the end like the recipe states. I cut back on the salt as well. I'm looking forward to seeing what it's like cold, trying different leafy greens and maybe adding carrots. I keep heaping more and more ladlefulls in my bowl...totally addictive! Thanks for sharing Farah! Take 2 wasn't as stellar and didn't have the same depth. Take other reviewer's advice and err on the side of less lemon juice. I think too much lemon altered my 2nd batch. I tried another reviewer's suggestion and added some rice and it became a wonderful one bowl meal!

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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 17, 2009

Excellent. Flavorful. No changes needed. The whole pot was gone in one night and I will be making it again. This recipe is a gem!

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Mmmmm

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Reviewed: Aug. 11, 2009

a bit salty, but it is good. i used chard instead of collards and green lentiles. will make again.

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kate reidel

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Reviewed: Aug. 10, 2009

This is a great soup for a working couple. All you have to do when you get home is some chopping and boiling, and all of a sudden you've got a fragrant, scrumptious, healthy dinner ready. This soup also stores fantastically, so you can look forward to even tastier leftovers at work the next day.

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 5, 2009

My hubby and I loved this soup. Easy, healthy, delicious! Yes, definitely stick with the red lentils.

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onbutnotof

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Reviewed: Jun. 23, 2009

This is a nice soup and a good use of collards. I'd say the essential ingredient is the lemon juice--the soup tasted much better once that was added. And definitely use red lentils instead of brown or green; they have a softer texture that works well with this soup.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 21, 2009

Made minor changes- sauteed 1/2 garlic with onion and other half with collards. Used brown lentils. Forgot salt altogether and added at the end- too much kosher salt and ruined the soup :( I also forgot to add lemon juice! Still the soup was good- I will give it another try- a right try this time!

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SCOOPS44

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Reviewed: Jun. 9, 2009

I used brown lentils. We served this soup originally when it was hot. The cold version as leftovers was good, too! I loved the citrus and cinnamon flavor combination in this!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: May 27, 2009

This soup was absolutely delicious! Haven't tried it cold yet, and can't wait until we have the right weather for it. I followed the ingredients faithfully, but threw in a few mushrooms because they had to get used up! I did change the method some, as I could not see why a second pan needed to be dirtied to cook the greens -- I added them raw towards the end of the first long cooking of the lentils and it was great! Thanks so much for a real keeper!

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concord

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Reviewed: May 23, 2009

Fantastic!! this is going to become a common visitor to my kitchen. As others have said the spices really make this dish.

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llad

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Reviewed: Apr. 28, 2009

Absolutely delicious!! Very her good dinner soup for the family. I doubled the liquid and added more spice to compensate for the extra water simply due to my large family. Cheap, yummy and a huge hit! Served it with a nice whole wheat crusty ciabatta bread hot from the oven. This will be a family fave for sure.

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Kristie M.

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

Excellent soup! The only thing I changed was to steam the greens rather than sauteing them in more oil. Definitely try this one... and don't omit the cumin, cinnamon, garlic, or lemon!!!

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Jennifer

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Reviewed: Mar. 30, 2009

This is an excellent soup, and while I'm no authority on Lebanese cooking it tasted fairly authentic to me. My hubby also loved it. I pretty much made it as-is except I only put in 1/2 the salt, sauteed half the garlic with the onions and put in the other half with the collards, and I steamed the collard greens instead of sauteing them in oil. I didn't miss the salt, and I prefer to use less if I can get away with it. I also used my immersion blender to SLIGHTLY blend the lentils before adding the collard greens and spices. This gave the soup a creamier texture, but I only did it for a few seconds as I didn't want to overdo it! I will be making this soup again.

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philosophia

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

I LOVED this recipe! I also took the advice from other reviews and cooked the onions and garlic together. The end result was great, but I would have liked a bit more spice. I only used one fresh lemon...Next time, I might add some chiles or ground red pepper to give it a bit of kick!

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Pinkpepper1818

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Reviewed: Mar. 9, 2009

I guess you really have to like cummin to like this recipe. That is all I could taste. I just didn't like the soup, alltogether.

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Jennilea

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Dade City, Florida, USA

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Reviewed: Feb. 19, 2009

I think this soup is fabulous - so fresh and lemony and healthy! My hubby and daughter, on the other hand, are not so thrilled with how healthy it tastes. I found that there wasn't quite enough liquid, so I used 5.5 cups of water and 1 cup of chicken stock. I too, like other reviewers, sauteed some of the garlic with the onions and some garlic with the greens. I also cut way back on the salt. I will definitely make this again - maybe when I'm alone for dinner though!

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Deanna

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Reviewed: Feb. 11, 2009

A winner! My house is always looking for good vegan recipes and this one rocks. I also added a little bit of ground cloves to the spices and added all of the spices together with the garlic and onions. Soooo good. Thanks for the brilliant recipe.

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Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 15, 2009

This was a great recipe, I love the cinnamon and cumin - very flavorful. I didn't have any lemon juice and it was still great. Also, very easy to make which is great for a novice cook

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Andrea46

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Reviewed: Jan. 10, 2009

This recipe has become a staple in our home. I have substituted different greens and brown lentils and it is still terrific. I double the garlic, cooking it with the onions and with the greens. I also add the seasoning to the greens before adding to the lentils.

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Chef Eirin

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Lentil and Green Collard Soup

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