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Lentil and Green Collard Soup


"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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45 m servings 307 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 132
  1. 169 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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,...

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 ba...

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 ...

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

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 p...

This is a great soup. The recipe is for 4 servings, but it seems like 6 servings--it might depend on the size of the bunch of greens. I cooked the garlic with the onions and more garlic with the...

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 sauteein...