"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!" — Farah Evers
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dry red lentils, rinsed and drained
collard greens - rinsed, stemmed and thinly sliced
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.
This recipe tastes better fresh than as leftover. It is just okay. Wasn't big on the cinnamon taste.
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!
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.
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.
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!!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil and Green Collard Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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