Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Greens Recipes Healthy Collard Greens Recipes Lemony Lentil Soup with Collards 4.2 (6) 6 Reviews 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. By Joy Howard Joy Howard Instagram Website Joy Howard is a cookbook author, food stylist, and recipe developer. She writes a regular column about cooking with kids for the print edition of EatingWell, is the author of Disney Eats, and is a frequent contributor to America's Test Kitchen and Parents, among other brands and publishers. EatingWell's Editorial Guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Additional Time: 20 mins Total Time: 1 hr Servings: 6 Yield: 12 cups Nutrition Profile: Low-Calorie High Fiber Dairy-Free Egg Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free Healthy Aging Healthy Immunity Healthy Pregnancy Low Added Sugars Jump to Nutrition Facts Ingredients 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 Directions 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. Rate it Print Nutrition Facts (per serving) 296 Calories 10g Fat 42g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 2 cups Calories 296 % Daily Value * Total Carbohydrate 42g 15% Dietary Fiber 8g 28% Total Sugars 4g Protein 11g 23% Total Fat 10g 13% Saturated Fat 1g 7% Vitamin A 5355IU 107% Vitamin C 38mg 42% Folate 225mcg 56% Sodium 428mg 19% Calcium 137mg 11% Iron 3mg 17% Magnesium 54mg 13% Potassium 765mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved