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.

Joy Howard
Source: EatingWell Magazine, January/February 2019




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; protein 11.3g; carbohydrates 42.3g; dietary fiber 7.9g; sugars 4.2g; fat 10.1g; saturated fat 1.4g; vitamin a iu 5354.8IU; vitamin c 37.9mg; folate 225.2mcg; calcium 136.6mg; iron 3.1mg; magnesium 53.5mg; potassium 765mg; sodium 427.7mg.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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
Rating: 2 stars
This soup needs more flavor. The broth tastes like lemon water. The vegetables and lentils are very good but the soup needs a vegetable stock or some kind of fat for flavor. I should have read the five star reviews before I made it because they both used chicken stock. But then it isn't vegetarian. Read More
Rating: 4 stars
I first followed the recipe, mostly. It had an overpowering lemon flavor and was bland. I listened to the other people and used chick broth for the veggies. But I had to add garaham masala and 2 tbsp chili sauce to give it a kick. That made it better. Read More
Rating: 4 stars
I thought this was great. I had to make adjustments because of my heart condition. I only used a 1/4 tsp of salt and I used half the amount of onions ( thats just too much! ) and added cumin because I didn’t have coriander. I loved the lemony taste and the collard greens. It would have tasted much better if I added the recommended amount of salt. Read More
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