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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Reviewed: Dec. 30, 2008

This was so good that my husband made a batch to freeze the same day I made it for us the first time. Loved it!

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SketchyRecipe

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

This was very good and very light. I sauteed some chicken and added it towards the end.

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Josh Mobley

Cooking Level: Expert

Home Town: Long Beach, Mississippi, USA

Living In: Reston, Virginia, USA

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Reviewed: Nov. 16, 2008

Tasty, and a healthy way to get your greens! A little heavy on the lemon though.

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RSN

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 9, 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.

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 29, 2008

This soup was absolutely amazing! All the different flavours complemented each other perfectly. The only thing I would suggest is that the salt content should probably be cut down to one teaspoon or less, as otherwise the recipe is too high in sodium.

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errghlack

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Reviewed: Sep. 7, 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!

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Jul. 29, 2008

surprisingly delicious. don't overlook this recipe! it's really good with a little parmesan cheese. i used brown/green lentils and it was sooo good. i agree with a previous post that it freezes well. this makes me happy to be alive...seriously.

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Aubrey

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Reviewed: Jul. 20, 2008

I used less lemon and next time I would decrease the salt, as well. I added some instant potato flakes to thicken it a bit and to absorb some of the salt. It was fine, but I would play with the recipe some the next time. I would chop the collards fine rather than slicing them, for one thing. I might use curry powder rather than the cumin and cinnamon. Or use brown lentils rather than red.

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L.A.B.

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Reviewed: 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.

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MUTHERMCREE

Cooking Level: Intermediate

Home Town: Baldwin, Maine, USA

Living In: Portland, Maine, USA

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Reviewed: Apr. 24, 2008

Awesome vegetarian soup! I was looking for a way to use the collard greens that came in our produce box, and this soup was great. I didn't add the lemon juice to the soup, and instead served it with lemon wedges on the side so each person could squeeze their own. -great recipe.

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cookie39

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Mar. 15, 2008

This soup is full of flavor!!! It is an interesting infusion of flavor that you must try. TO SUM THIS SOUP UP: It is clean food that's full of fiber and vitamins. Also low on the Glycemic scale, making it ideal for a diabetic.

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TERESAANNE

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Reviewed: Feb. 26, 2008

I found this recipe looking for a way to use collard greens before they went bad. The only change I made was using half of the garlic when sauteeing the onions, and the other half when sauteeing the greens. I added brown rice when serving for a complete meal. Also, I used just a bit of bottled lemon juice and let my family add to their own bowls to taste. A very healthy and simple recipe. Thanks.

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Carrie

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Reviewed: Feb. 15, 2008

This soup is fabulous! I added lemon juice to taste stopping at 3 tablespoons. Very fragrant and flavorful. I added a potato and it was a good addition. Serve with hot sauce. Yum!! I will definitely make again.

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Nancy

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Lentil and Green Collard Soup

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