Lemony Lentil Soup with Collards

Lemony Lentil Soup with Collards

2 Reviews
From: EatingWell Magazine, January/February 2019

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup dried brown lentils
  • 8 cups water, divided
  • ¼ cup extra-virgin olive oil
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 6 cups chopped collard greens
  • ¾ cup chopped fresh cilantro
  • 1 pound small yellow potatoes, quartered
  • Juice of 1 lemon, plus wedges for serving

Preparation

  • Prep

  • Ready In

  1. Pick through lentils, discarding any stones. Rinse.
  2. 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.
  3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, ½ 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.
  4. 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 ½ teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
  5. Serve with lemon wedges, if desired.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 296 calories; 10 g fat(1 g sat); 8 g fiber; 42 g carbohydrates; 11 g protein; 225 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 5,355 IU vitamin A; 38 mg vitamin C; 137 mg calcium; 3 mg iron; 428 mg sodium; 765 mg potassium
  • Nutrition Bonus: Vitamin A (107% daily value), Vitamin C (63% dv), Folate (56% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 fat, 1½ starch, 1½ vegetable, 1 lean protein

Reviews 2

September 22, 2019
profile image
By: Melanie Adine Barnhart
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
January 19, 2019
profile image
By: mariefirkus
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
More Reviews