You don't need broth for this lentil soup recipe--it's rich thanks to the browned bits in the bottom of the pan that meld into the soup, packing it with flavor. Ground coriander, from the seed of the cilantro plant, has a floral, citrusy flavor that dovetails nicely with the lemon. Source: EatingWell Magazine, January/February 2019

Joy Howard


Ingredient Checklist


Instructions Checklist
  • Pick through lentils, discarding any stones. Rinse.

  • Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.

  • Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.

  • Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.

  • Serve with lemon wedges, if desired.

Nutrition Facts

296 calories; 10.1 g total fat; 1.4 g saturated fat; 428 mg sodium. 765 mg potassium; 42.3 g carbohydrates; 7.9 g fiber; 4 g sugar; 11.3 g protein; 5355 IU vitamin a iu; 38 mg vitamin c; 225 mcg folate; 137 mg calcium; 3 mg iron; 53 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
I just made this, substituting half water and half low sodium chicken broth. This came out amazing, made some cilantro jasmine rice to eat with it! Mangia Read More
Rating: 5 stars
This is an awesome recipe. I used brown lentils as I had them on hand. I also used chicken broth in place of water. Will make again. Very healthful and tasty Read More