Lentil and Green Collard Soup Recipe

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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.

—Alison Diven

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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.

—Ana

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136 Ratings

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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!

—Arielle

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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.

—MUTHERMCREE

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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.

—emilyjane928

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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!!

—Dietitian Christine

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Dec 01, 2007

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

—UrsMann

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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.

—Nipa B

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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.

Nutritional Information

Lentil and Green Collard Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 307
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 1.5g 7 %
Cholesterol 0mg 0 %
Sodium 1779mg 71 %
Potassium 660mg 18 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 10.5g 42 %
Protein 15.2g 30 %
Sugars 3.4g
Vitamin A 94 %
Vitamin C 64 %
Calcium 21 %
Iron 40 %
** Thiamin 8 %
** Niacin 9 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 70 %

* 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.